Cavacas

(The Portuguese Popover)

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From my Avo’s kitchen to yours!  Cavacas are a hard sweet bread served during holidays or celebrations, however my family enjoys these anytime!

Traditionally in Portugal they would be distributed to the less fortunate as payment of promises made to São Gonçalinho, who was a 13th century parish priest known as a matchmaker and healer of bone diseases. Saint

Every January in his honor hundreds of people gather in Aveiro, Portugal to celebrate the Festival of São Gonçalinho.  They crowd the streets in front of  Capel de São Gonçalo and wait for the bells to ring which signifies the start of  Tossing of Cavacas .

“The streets that surround the chapel are filled with people whenever you hear the bells ringing, a sign that the cavacas will start to rain. At the top of the chapel, several people, loaded with sacks of cavacas and in fulfillment of their promises, throw the candy, one by one, before multitudes who step on and push in an attempt to catch as many as possible.  Lack of experience can result in a major bruise….  Those who take the “catch” seriously are suitably equipped with upside-down umbrellas, shrimps, giant fishing nets and all kinds of manually constructed utensils that allow them to catch the flying cavacas.”

Festival Article

 

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Now it’s your turn!

What you will need:

Cavacas

2 cups of all purpose flour

1 cup olive oil

1/2 cup milk (room temperature)

8 eggs (room temperature)

Glaze

2 cups icing sugar

Zest of 1 lemon

Zest of 1 orange

5-6 tablespoons of milk

1 teaspoon of lemon juice

To get started:

Cavacas

1) Preheat oven to 350°

2) Combine all ingredients into bowl, beat with electric mixer (medium high speed) for 20 minutes

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3) Spray muffin tins, fill halfway with batter

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4) Bake on middle rack at 350° for 40 minutes.  (Do not open the oven door until fully baked or else the cavacas will collapse!)

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Glaze

1) Mix icing sugar, lemon zest, orange zest, milk and lemon juice until smooth

2) Glaze popovers while still warm and let cool

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You can serve these with tea or coffee (or a shot of Port wine… YUM)

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ENJOY AND BON SABOR!

~Kennedy

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