Pour the flower in a bowl, add warm water and start kneading while slowly adding warm water little by little, until you have a stiff dough (until it detaches from the bowl). At the same time, add salt to taste (12kg of flour have two handfuls of salt.)
For the cakes:
When the dough is finished, leave a little aside (as desired) and knead together with the sugar, cinnamon, anise, involving everything very well.
Add the eggs and the lard/butter and involve until all the ingredients are mixed.
Finally, shape freely with the hands (like small breads, longer than wide, similar to chorizo bread) and bake in the oven until golden.
Contributor: Olinda Santos, 70
Place, Vaquerios, Portugal
A cook for passion
Recipe’s Personal Background
How did you learn this recipe?
Learnt with the mother by heart and withour measures.
Is there some memory/historical event connected to this recipe?
This cake was made after finishing the kneading of the Bread with remains of the dough in order to prepare sweet cakes that can be served as treats or for breakfast, in small chunks.
Personal reference to tradition transmitted by relatives (preparing together, sharing, eating together etc.)?
Any tradition this receipe is connected to? If yes, which one? Can you describe it?
Generally, this traditional recipe is strictly connected to the preparation of bread and conviviality connected to it.
Any Festivity this recipe is connected to? If yes, which one? Can you describe it?
Is your recipe connected to the territory you live in? Is it strictly linked to the specificity of the agricultural environment?
Season (season this food is linked to)
All year round.
Wheat flour (bread)
Source of carbohydrates. High glycaemic index. The plain/white wheat flour has a low content in fibre and micronutrients when compared with whole wheat flour
Significant health benefits are only found in the whole wheat flour which, compared to normal/white wheat flour, has higher contents of fibre, minerals and anti-oxidant. There are wheat flours enriched with specific vitamins or minerals which, in some cases, can fulfil nutritional deficiencies.
High in calories and therefore a source of energy.
Each egg (medium size – 45 g) has approximately 67 calories. It contains proteins of high biological value, which are important for human food. Rich in vitamins A, D, K, B2, B12 and folate. Regarding to its mineral composition, the most important elements are selenium, zinc and iodine. It contains phytochemicals such as lutein and zeaxanthin.
The intake of eggs seems to be beneficial for the earlier establishment of satiety levels. Its lutein and zeaxanthin levels may reduce the development of cataracts and macular degeneration.
Source of fibre, calcium and iron. It has a high antioxidant power due to its polyphenol content.
It shows anti-inflammatory and anti-microbial properties. There is some evidence of the beneficial effect of cinnamon in the prevention of cardiovascular diseases and modulation of the immune system. Cinnamon has a compound, cinnamaldehyde, which reduces platelet aggregation.
Is it suggested to eat this meal if you suffer from some disease? If yes, for which one?
What is the primary base with which your food is prepared? Is this a derivative of oil or another base?
What nutrition related illnesses or deficiencies are common in your area? Are there holistic or nutrition based remedies connected to these aliments?