Tuesday, October 3, 2023

How to Make Angela's Portuguese Cavacas

Fri, Jan 6, 2023
Views: 8448
On the video, Angela from Angela Castro - The Olive Branch, shows you how to make the delicious Portuguese cavacas pastry.

Cavacas are traditional Portuguese pastries that originated in the region of Aveiro, Portugal. They are small, round, and typically have a slightly crunchy texture on the outside with a soft and moist interior.

The dough for cavacas is made with flour, eggs, sugar, and butter, and sometimes flavored with lemon zest. Once the dough is prepared, it is shaped into small round cakes and baked until they develop a golden-brown color. After baking, cavacas are traditionally covered with a sweet glaze made from sugar and water or sometimes lemon juice.

Cavacas are often enjoyed as a treat or dessert and can be found in pastry shops throughout Portugal, particularly in the Aveiro region where they originated. They are commonly served alongside a cup of coffee or tea.

It's worth noting that while cavacas are a traditional Portuguese pastry, they may not be widely known outside of Portugal. If you have the opportunity to try them, they can be a delightful and unique culinary experience.

Cavacas are a delicious Portuguese pastry that has gained popularity for its unique flavor and texture. Here are 25 reasons why cavacas are so good:

  1. Fluffy texture: Cavacas have a light and fluffy texture that melts in your mouth.
  2. Crispy exterior: The exterior of cavacas is slightly crispy, providing a delightful contrast to the soft interior.
  3. Sweetness: Cavacas are perfectly sweet, making them a delightful treat for those with a sweet tooth.
  4. Aromatics: The aroma of freshly baked cavacas is irresistible and adds to the overall experience.
  5. Versatility: Cavacas come in various flavors and fillings, offering a wide range of options to suit different preferences.
  6. Moistness: These pastries are moist and tender, ensuring a delightful bite every time.
  7. Traditional recipe: Cavacas are made using traditional recipes that have been perfected over generations, ensuring a time-tested deliciousness.
  8. Rich history: The long history and cultural significance of cavacas make them even more enjoyable to savor.
  9. Beautiful presentation: Cavacas are often decorated with glaze or icing, making them visually appealing and enticing.
  10. Perfect size: Cavacas are usually bite-sized, making them a convenient and satisfying snack.
  11. Delicate flavor: The flavor of cavacas is subtle and delicate, allowing the taste of the ingredients to shine through.
  12. Festive treat: Cavacas are often enjoyed during special occasions and holidays, adding to their festive appeal.
  13. Traditional craftsmanship: The process of making cavacas requires skill and attention to detail, resulting in a high-quality pastry.
  14. Local ingredients: Cavacas are often made with locally sourced ingredients, enhancing their flavor and supporting local producers.
  15. Popular in Portugal: Cavacas are a beloved pastry in Portugal, known for their quality and taste.
  16. Handmade goodness: Many cavacas are still handmade by skilled bakers, adding a touch of craftsmanship to each bite.
  17. Great with coffee: Cavacas make a perfect accompaniment to a cup of coffee, complementing each other's flavors.
  18. Unique shapes: Cavacas often come in interesting shapes, making them visually appealing and fun to eat.
  19. Crunchy toppings: Some cavacas are topped with crunchy nuts, adding a delightful texture to the overall experience.
  20. Easy to share: Due to their bite-sized nature, cavacas are easy to share with friends and family, creating a sense of togetherness.
  21. Light and satisfying: Cavacas offer a satisfying treat without feeling heavy or overly indulgent.
  22. Kid-friendly: Children often love the sweetness and fun appearance of cavacas, making them a hit with younger ones.
  23. Accommodate different preferences: Cavacas can be made with different flavors and fillings, allowing for customization based on personal taste.
  24. Great as gifts: Cavacas are often given as gifts to friends and loved ones, showcasing thoughtfulness and generosity.
  25. Pure indulgence: Ultimately, cavacas are simply a delightful indulgence that brings joy and satisfaction to those who enjoy them.

These are just a few reasons why cavacas are so good. Their unique combination of texture, flavor, and cultural significance make them a truly special pastry worth savoring.

Video Credit: Angela Castro- The Olive Branch

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Helena Covaneiro
Helena Covaneiro - 8 months ago
The hot oil method is the old way of doing cavacas. Also there was no milk added to the recipe. They would also let the cavacas dry up more in the oven and therefore, they would keep their crispness for longer. Re: the sugar glaze, they would do it that way or they would glaze the cavacas with a egg whites and sugar (beaten in a soft meringue) brush it on the cavacas and put them on a tabuleiro back in the oven to dry them up overnight. The oven had been pre-heated and then turned off.
Lidia - 8 months ago
One of these days I might just give it a try. It was my mother's favourite but unfortunately, I am sensitive to wheat. Thank you for replying.
You're welcome Lidia, sorry I couldn't help much. I am diabetic but still enjoy a little of everything, I don't know what reaction you have to it so you have to be careful.
8 months ago (+0) (-0)
Lidia - 8 months ago
Would substituting the flour for almond or coconut flour (or half and half) have the same outcome?
Lidia, you can but the ratio is different and you would need more eggs to bind it, so it's a little more complicated.
8 months ago (+0) (-0)
Maria - 8 months ago
My mother taught me to make cavacas very differently. She used olive oil that she heated up and then let cool -then added all the other ingredients. She then made a sugar coating by mixing sugar and water to an almost hard candy stage and then quickly dipped the cavacas into the hot sugar mixture. Are you familiar with this method of making cavacas? She refridgerated the left over sugar and later used it for her flans.