Português 
English (UK) Description: Yellowish color, sweet, soft and moist.
Special features: Rectangular cake sprinkled with grated almonds and with whole almonds as a garnish.
Delimitation of the geographical area of production: Municipality of Santa Maria da Feira.
Ingredients used: Dough: Eggs, sugar, flour, almonds and butter; Cream: eggs, butter.
Preparation: Beat the sugar with the eggs, add the flour and the dough obtained is divided into two trays. They go to the oven and after cooking, the cake obtained is unmolded and covered with butter-cream and eggs and sprinkled with grated almonds.
Know-how: Dough at the ideal point to go in the oven as well as the cream or filling.
Forms of marketing: Sale in pastry shops and bakeries.
Product availability throughout the year: All year round.
Product history: Over the years, it is a cake that, along with the regueifa, is more consumed at Easter.
Representativeness in local food: It is present at the table of fami-lies at religious festivals, namely Easter.
Product availability (extinguishing, continuous supply, recovery): All year round.
Other names: Bom bocado (pastel type).
Source: Confraria da Fogaça da Feira
