This cake is as popular on the island of Santo Antāo in Cape Verde as it is on the Portuguese island of Madeira. In Madeira molasses is used instead of honey, and it results in a very dark cake that is the texture of a soft cookie. Whether in Cape Verde or Madeira they are a favourite at Christmastime.


3 tablespoons unsalted butter

1 cup honey

2 eggs, separated

2 cups flour

1 tablespoon baking powder

1 teaspoon grated lemon rind

1 cup ground almonds


Heat the oven to 350°F.

Melt the butter; add the honey and beat until well incorporated. Add the egg yolks one at a time, incorporating well. Mix the flour and baking powder together and add the lemon rind. Beat the egg whites into peaks. Alternate adding the flour and the egg whites to the butter mixture. Fold in the ground almonds.

Butter a 2-quart form pan. Pour the batter into the pan and bake for 1 hour or until a toothpick comes out clean. Cool for 30 minutes before slicing.


Serves 6 - 8.


country : Cape Verde

course : dessert


source : Cuisines of Portuguese Encounters / Cherie Y. Hamilton


Kaapverdiė Home