Paimogo

Description: Small cake prepared with egg yolks, almonds, sugar and vanilla essence. It measures about 5,5 cm in base diameter, 3,5 cm in bottom diameter and 2,5 cm in height. It weighs about 50 g. The consistency is creamy and similar to that of puddings. It keeps for three weeks to a month, without hardening or spoiling, due to its careful and traditional preparation. The cake is sold individually or in boxes of 6, with each cake being wrapped in a very thin sheet of paper. Both the wrapping paper and the cardboard box are enriched with a photograph of the Paimogo Fort.

Region: Lisbon and Tagus Valley.

Special feature: Cake in the shape of a small cone trunk, yellowish-brown in color, with vanilla flavor.

History: Contrary to what is usual in Portugal, the history of this cake does not come from the convent tradition. Its creator, Mrs. Zélia Fortunato Pereira, based herself on her own imagination and her know-how as a famous confectioner to «create», about 40 years ago, this cake to which she gave the name of one of the beaches in the Lourinhã area — Paimogo — also known for its fort that served as an advance guard against maritime invaders and of which today only ruins remain.

Use: Much appreciated as a dessert, it is eaten as a treat at any time of the day.

Know-how: The Algarve almond is finely ground, after removing the skin. It is in this milling operation that much of the know-how of this cake resides. The ground almonds are then beaten together with the sugar, egg yolks and vanilla essence. Then bake this mixture in small greased molds.

Source: Produtos Tradicionais Portugueses, Lisboa, DGDR, 2001