Editorial content from Empório Portugal. Traditional recipes may vary by region, family, and cook.

About the Recipe

Cavacas appear in various Portuguese regions, with shapes and textures that change according to local tradition.

In this editorial version, they are light, with a white sugar coating and a festive presence.

Ingredients

4 eggs
180 g of flour
80 ml of mild olive oil or oil
1 pinch of salt
250 g of powdered sugar
Lemon juice to taste
Lemon zest optional

Preparation Method

Beat eggs until light.
Add olive oil and flour gradually.
Shape small portions on a baking sheet.
Bake until set and lightly golden.
Mix powdered sugar with lemon for the glaze.
Cover the cooled cavacas and let dry.

Tips from Empório Portugal

Aerated dough keeps the cavacas light.
The glaze should be thick.
Wait for them to cool before covering.

Possible Substitutions in Brazil

Neutral oil replaces mild olive oil.
Sicilian lemon can flavor the glaze.

Pairing

Coffee or tea. No mandatory alcoholic beverage.

Editorial Note from Empório Portugal

This recipe is part of the editorial curation of Empório Portugal, developed from Portuguese culinary tradition. Like all traditional recipes, it may vary according to region, family, and cook.

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Cavacas