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English (UK) 
Description: Small cake with a dense and moist texture, made from egg yolks and ground almonds.
Special characteristics: Conventual jam, based on almonds and eggs.
Region: Center.
Ingredients used: Sugar, almond kernels, flour, egg yolks, egg whites, butter, lemon zest and cinnamon.
Preparation: Bring the sugar to the heat with water until it becomes a swordfish. Remove from the heat and add the almonds (peeled and grated) and the flour. Stir and bring to a boil. Let it cool and add the egg yolks, egg whites, cinnamon and lemon zest. Mix everything and pour the dough into greased molds sprinkled with flour. Bake in a moderate oven and sprinkle with powdered sugar. They are usually presented in beaded paper boxes.
Know-how: The correct execution of the sword point and the appropriate oven temperature are essential for the preparation of Pasteis de Lorvão.
Forms of commercialization: Pastry shops in the region, fairs and exhibitions.
Product availability throughout the year: All year round.
Product history: The Pastéis de Lorvão were originally produced by the nuns of the Monastery of Santa Maria do Lorvão, whose famous sweets conquered personalities such as General Wellington, when he stayed there on the occasion of the Peninsular War. After the ex-tinction of the religious orders, the recipe was adopted by the local people, and is now available in pastry shops and other establish-ments in the region.
Representativeness in local food: Much appreciated in snacks and desserts, it is one of the gastronomic exlibris of Lorvão.
Fonte: DGADR, based on "Traditional Portuguese Cuisine" by Maria De Lourdes Modesto, 1982, Verbo Editora; and on information gathered from: ON CENTRO and in Câmara Municipal de Penacova.
Photo: ON CENTRO
