Areias Brancas

Description: Apudinated cakes, prepared from egg yolks, almonds and sugar.
They measure 5,5 cm at the largest base, 3,5 cm at the smallest and are 2,5 cm tall and weigh about 50 g. They are yellow in color and are sprinkled with sugar. Its texture is creamy. They are presented in the market in boxes of 6, each unit being covered with pleated white paper.

Region: Lisbon and Tagus Valley.

Special feature: Cakes in the shape of a low cone trunk, golden yellow and sprinkled with sugar.

History: These are traditional cakes from Praia da Areia Branca (where it gets its name), near Lourinhã. It is thought, however, that the cakes had their origin in one of the convents in the region. Currently, these cakes are made in a pastry shop, which is rightly called Casa das Areias Brancas. This house is the owner of the registered trademark. Its owner, Mrs. Zélia Paula Fortunato Pereira, learned how to make them from her mother-in-law who, in turn, had learned the recipe from her mother.

Use: Much appreciated as a dessert, they can be eaten at any time of the day.

Know-how: Crush the almonds very finely (this is where the secret of the jam lies), mix the sugar and egg yolks. Pour the mixture into previously greased molds. They go to the oven browning. The temperature is decisive for the final consistency of the cake.

Source: Produtos tradicionais portugueses, Lisboa, DGDR, 2001