Português 
English (UK) 
Description: Cake of very dark color, compact, cylindrical and with variable height and diameter, according to the size of the pan in which it is made. The cake is prepared with corn flour, sugar, honey, lard, chocolate, fennel, cinnamon to taste, coffee, olive oil and enough lemon zest.
Region: Algarve.
Other denominations: May cake.
Special feature: Dark, compact, cylindrical cake in the shape of a pan.
History: This cake connects to the culinary tradition of farming families. It has its origins in medieval times. The recipe was perfected in the Convent of Nossa Senhora do Desterro (founded in 1631) and promoted by the Franciscan friars. The cake was consumed on walks through the fields, and it was also customary to offer it to anyone who visited.
Use: It is consumed especially on May 1 (May Day), accompanied by arbutus brandy. The May tradition is reflected in the language itself. It is said, for example, to go "fainting" to the countryside. «Ataca-se o maio», which means that early in the morning you eat a slice of cake with a glass of brandy, «so that Maio doesn't come in». As recipes, from family to family, have their own secrets, the custom of May 1st was for the neighbors to exchange their cakes among themselves and decide which was the best.
Know-how: In a bowl, place the corn flour, sugar, honey, lard, chocolate, fennel, cinnamon, lemon zest and salt. The flour is blanched with a mixture of very strong coffee and water, in equal parts. Stir very well until smooth. Add the olive oil and let it rest until the next day. At that point, grease a pan with lard, cover the bottom with olive oil, and pour the mixture. Cover with olive oil and bake in the oven.
Source: Produtos Tradicionais Portugueses, Lisboa, DGDR, 2001
