How to Make Angela's Portuguese Cavacas
On the video, Angela from Angela Castro - The Olive Branch, shows you how to make the delicious Portuguese cavacas pastry.
Fri, Jan 6, 2023
Views: 9476
Video Credit: Angela Castro- The Olive Branch
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Comments
Helena Covaneiro - 1 year 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 - 1 year 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.
1 year ago
Lidia - 1 year 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.
1 year ago
Maria - 1 year 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.