Lemon Cakes from Trás-os-Montes (Bolinhos de Limão à Transmontana)

Lemon Cakes from Trás-os-Montes
(Bolinhos de Limão à Transmontana)

In this article I'm recovering a Portuguese recipe published in 1925. The recipe is a lot older for sure. The technique of making a batter with sugar and eggs and adding a small amount of flour is very ancient in Portugal. It was already used in the middle ages. Anyway, the record I have dates back 1925 and it's that version I'm using. It's Lemon Cakes from Trás-os-Montes. It's very fast to make. If you have a sweet tooth but don't have the time to make desserts this one's for you.

This recipe originated from
Trás-os-Montes e Alto Douro

350-375g Sugar (the first amount allows for a softer creamy spot on the cake).

1 lemon (only the zest).

6 whole eggs.

150g wheat flour.

1 coffee spoon of baking powder if the flour you're using doesn't have baking powder.

1. Prepare 25 cupcake cups with baking papers.
2. Pour the sugar with a pinch of salt into a recipient.
3. Add the lemon zest and mix with the sugar.
4. Add the flour with a coffee spoon of baking powder. Mix all the dry ingredients.
5. Beat six whole eggs with energy. Add the eggs to the dry ingredients and mix everything for a couple of minutes.
6. Add the batter to your cupcake cups and sprinkle with sugar on top.
7. Bake in a medium high pre-heated oven for 15 to 20mns.

The end result is a very sweet, soft small cake with a strong egg and lemon flavor. It's somewhat dry so it's great to have with tea.