📝 About This Recipe
A jewel of Portuguese 'Doçaria Conventual', the Morgado de Amêndoa is a luxurious masterpiece originating from the sun-drenched almond groves of the Algarve. This exquisite cake features a delicate almond paste shell that encases a rich, velvety 'Ovos Moles' (sweet egg yolk) filling, often scented with hints of lemon and cinnamon. It is a celebration of the refined techniques developed by nuns in ancient Portuguese convents, offering a decadent texture and a flavor profile that is both regal and deeply comforting.
🥗 Ingredients
The Almond Paste (Massa de Amêndoa)
- 500 grams Blanched Almonds (very finely ground into a flour)
- 400 grams Granulated Sugar
- 150 ml Water
- 1 teaspoon Lemon Zest (finely grated)
The Egg Yolk Filling (Ovos Moles)
- 12 large Egg Yolks (strained through a fine mesh sieve to remove membranes)
- 250 grams Granulated Sugar
- 125 ml Water
- 1 piece Cinnamon Stick
- 1 strip Lemon Peel (pith removed)
The Glaze and Decoration
- 200 grams Powdered Sugar (for the royal icing glaze)
- 1 small Egg White
- 1 teaspoon Lemon Juice
- 1 handful Silver Dragees or Candied Fruits (for traditional decoration)
👨🍳 Instructions
-
1
Begin by preparing the almond paste. In a heavy-bottomed saucepan, combine 400g sugar and 150ml water. Bring to a boil until it reaches the 'pearl stage' (ponto de pérola), which is approximately 108°C (226°F), where a drop from the spoon forms a heavy pearl shape.
-
2
Stir in the finely ground almonds and lemon zest. Cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens and starts to pull away from the sides and bottom of the pan. Remove from heat and let it cool completely until manageable by hand.
-
3
To make the egg yolk filling, combine 250g sugar, 125ml water, the cinnamon stick, and lemon peel in a clean saucepan. Boil until it reaches the 'thread stage' (ponto de fio), roughly 103°C (217°F).
-
4
Remove the cinnamon and lemon peel. In a separate bowl, lightly whisk the 12 strained egg yolks. Slowly pour a thin stream of the hot sugar syrup into the yolks, whisking constantly to temper them and prevent curdling.
-
5
Return the yolk mixture to the saucepan over very low heat. Stir continuously in a figure-eight motion until the cream thickens to a jam-like consistency. Do not let it boil. Set aside to cool.
-
6
Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.
-
7
Divide your almond paste. Take about two-thirds of the paste and roll it out or press it into a circle about 1cm thick. Place this on the baking sheet to serve as the base.
-
8
Spread the cooled egg yolk filling over the center of the almond base, leaving a 2cm border around the edges.
-
9
Roll out the remaining almond paste. You can use it to create a 'lid' to cover the filling, pinching the edges to seal the cake into a dome or cylinder shape. Traditionally, the sides are decorated with pinched patterns using pastry tweezers.
-
10
Bake the cake for 10-15 minutes. The goal is not to cook it through, but to lightly set the structure and develop a very faint golden hue.
-
11
While the cake cools, prepare the glaze by whisking powdered sugar, egg white, and lemon juice until smooth and glossy.
-
12
Once the cake is completely cool, pour the white glaze over the top, letting it drip naturally down the sides. Decorate immediately with silver dragees or candied flowers.
💡 Chef's Tips
Always strain your egg yolks through a fine mesh sieve; this removes the chalaza and membrane, ensuring a perfectly smooth filling without a 'sulfury' egg smell. When cooking the almond paste, ensure the almonds are ground as finely as possible, almost like flour, to achieve a refined texture. If the almond paste is too sticky to handle, dust your hands and work surface with a little bit of powdered sugar. Be extremely careful when tempering the yolks with hot syrup; if you pour too fast, you will end up with sweet scrambled eggs instead of a smooth cream.
🍽️ Serving Suggestions
Serve a thin slice with a small glass of chilled Licor de Amêndoa Amarga (Portuguese bitter almond liqueur) for a perfect regional pairing. This cake pairs beautifully with a strong, dark espresso to balance the intense sweetness of the monastic filling. A glass of aged Tawny Port provides a wonderful nutty contrast to the almond flavors. Serve at room temperature to ensure the egg yolk filling remains soft and luscious.