📝 About This Recipe
Hailing from the historic convents of Évora, Pão de Rala is a masterpiece of Alentejo's 'Doçaria Conventual.' This bread-shaped delicacy hides a rich, velvety heart of egg yolks and translucent 'doce de gila' (fig-leaf gourd jam) inside a delicate almond paste crust. It is a decadent celebration of the golden era of Portuguese pastry, offering a sublime balance of nutty texture and silky, syrupy sweetness.
🥗 Ingredients
The Almond Outer Shell
- 500 grams Ground almonds (blanched and very finely ground)
- 500 grams Granulated sugar (for the syrup)
- 150 ml Water
- 1 piece Lemon zest (wide strip of peel)
The Golden Filling (Ovos Moles)
- 12 large Egg yolks (passed through a fine sieve to remove membranes)
- 200 grams Sugar
- 100 ml Water
- 1 piece Cinnamon stick
The Gila Layer & Assembly
- 250 grams Doce de Gila (Fig-leaf gourd jam) (drained of excess syrup)
- 2-3 tablespoons All-purpose flour (for dusting the work surface)
- 1/2 cup Powdered sugar (for the final dusting)
👨🍳 Instructions
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1
Begin by making the almond paste. In a heavy-bottomed saucepan, combine 500g sugar, 150ml water, and the lemon zest. Bring to a boil until it reaches the 'ponto de fio' (thread stage) at approximately 103°C (217°F).
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2
Remove the lemon zest. Add the ground almonds to the syrup and stir vigorously over low heat for about 2-3 minutes until the mixture thickens and starts to pull away from the sides of the pan.
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3
Transfer the almond paste to a marble slab or a tray lined with parchment paper. Let it cool completely until it is easy to handle with your hands.
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4
Prepare the 'Ovos Moles' filling. In a clean saucepan, combine 200g sugar, 100ml water, and the cinnamon stick. Boil until it reaches a light syrup stage (ponto de cabelo) at 106°C (223°F).
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5
Remove the cinnamon stick and let the syrup cool slightly. Gradually whisk a few tablespoons of the warm syrup into the sieved egg yolks to temper them.
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6
Pour the yolk mixture back into the saucepan with the remaining syrup. Cook over very low heat, stirring constantly with a wooden spoon in a figure-eight motion, until the cream thickens enough to see the bottom of the pan. Do not let it boil. Set aside to cool.
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7
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper and dust it lightly with flour.
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8
Divide the cooled almond paste into two portions: one larger (about 2/3) for the base and sides, and one smaller (1/3) for the top.
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9
On a surface dusted with flour, roll out the larger portion into a circle. Place it on the baking sheet and shape it into a shallow bowl or 'nest' with raised edges.
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10
Spread the Doce de Gila evenly inside the almond nest. Top the gila layer with the cooled egg yolk cream (Ovos Moles), smoothing it out to the edges.
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11
Roll out the remaining almond paste into a circle large enough to cover the filling. Place it on top and pinch the edges together with the base to seal the 'bread' completely. Shape it into a rustic, rounded loaf shape.
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12
Dust the entire loaf generously with flour. This gives it the characteristic 'rustic bread' look after baking.
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13
Bake in the preheated oven for 15-20 minutes. You are not looking to cook the center, but rather to firm up the almond crust and give it a slight golden hue.
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14
Remove from the oven and let it cool completely on the tray. Once cold, dust very generously with powdered sugar before serving.
💡 Chef's Tips
Use the highest quality blanched almonds you can find; the oil content affects the paste consistency. When cooking the egg yolks, use a double boiler if you are worried about curdling them. Ensure the 'Doce de Gila' is well-drained; excess liquid can make the almond crust soggy. If the almond paste is too sticky to roll, add a tiny bit more ground almonds or a dusting of powdered sugar. Always sieve your egg yolks through a fine mesh to ensure the filling is perfectly smooth and free of sulfurous odors.
🍽️ Serving Suggestions
Serve in thin wedges as the richness is quite intense. Pair with a glass of chilled Licor Beirão or a nutty Port wine like a 10-year Tawny. A strong, bitter espresso provides the perfect contrast to the deep sweetness of the gila and yolks. Place on a vintage ceramic platter to honor its Alentejo roots. Store in a cool, dry place; it actually tastes better the next day once the flavors have matured.