📝 About This Recipe
Cavacas are a beloved Portuguese pastry tradition, characterized by their airy, popover-like interior and a signature hard, snow-white sugar glaze. Originating from regions like Aveiro and Caldas da Rainha, these golden treats rely on the simplicity of eggs and olive oil to create a unique, crisp texture. They are the perfect marriage of a rustic, savory-leaning base and a sweet, crackling royal icing that melts on the tongue.
🥗 Ingredients
The Cookie Base
- 6 pieces Large Eggs (at room temperature)
- 250 grams All-purpose Flour (sifted)
- 125 ml Extra Virgin Olive Oil (mild flavored preferred)
- 1 tablespoon Whole Milk
- 1 pinch Salt (fine sea salt)
- 1 tablespoon Lard or Butter (for greasing the tins)
The Hard Sugar Glaze
- 400 grams Confectioners' Sugar (sifted to remove lumps)
- 2 pieces Egg Whites (large)
- 1 teaspoon Lemon Juice (freshly squeezed)
- 1-2 tablespoons Warm Water (as needed for consistency)
👨🍳 Instructions
-
1
Preheat your oven to 200°C (400°F). Generously grease a muffin tin or traditional oval Cavaca molds with lard or butter. Dust lightly with flour, tapping out the excess.
-
2
In a large mixing bowl, whisk the 6 eggs with a pinch of salt using an electric mixer on medium-high speed for about 5 minutes until they are pale, frothy, and have doubled in volume.
-
3
Gradually pour in the olive oil and the tablespoon of milk while continuing to whisk on low speed until fully incorporated.
-
4
Switch to a spatula or a wooden spoon. Gently fold in the sifted flour in three batches. Be careful not to deflate the air in the eggs; fold just until no flour streaks remain.
-
5
Fill the prepared molds about 3/4 full. The batter should be thick but pourable.
-
6
Place in the center of the oven and bake at 200°C for the first 10 minutes to encourage the 'pop'. Then, lower the heat to 170°C (340°F) and bake for another 25-30 minutes until they are deeply golden and firm to the touch.
-
7
Turn off the oven and crack the door open slightly, leaving the cookies inside for 5 minutes to prevent them from collapsing due to a sudden temperature change.
-
8
Remove the cookies from the molds while still warm and place them on a wire rack to cool completely.
-
9
Prepare the glaze: In a clean bowl, whisk the egg whites with the lemon juice until frothy. Gradually add the confectioners' sugar while whisking constantly.
-
10
Continue whisking the glaze for 5-7 minutes until it is thick, bright white, and glossy. If it is too thick to dip, add a few drops of warm water.
-
11
Hold a cooled cookie by its base and dip the top deeply into the glaze, swirling it slightly to ensure an even, thick coat. Let the excess drip off.
-
12
Place the glazed cookies back on the wire rack. Allow them to sit at room temperature for at least 2-3 hours until the glaze has hardened into a crisp shell.
💡 Chef's Tips
Always use room temperature eggs to achieve maximum volume during whisking. Do not open the oven door during the first 20 minutes of baking or the cavacas may deflate. If you prefer a softer glaze, add a few more drops of water, but authentic cavacas should have a hard 'snap'. Store the finished cookies in an airtight container in a dry place; humidity is the enemy of the crisp sugar glaze. Use a high-quality, mild extra virgin olive oil to avoid an overpowering bitter aftertaste in the dough.
🍽️ Serving Suggestions
Serve with a small glass of Ginjinha (Portuguese cherry liqueur) for a truly authentic experience. Pair with a strong 'bica' (Portuguese espresso) to balance the sweetness of the glaze. They are wonderful alongside a glass of chilled Port wine during afternoon tea. Display them on a tiered cake stand for a beautiful, rustic dessert table centerpiece. Enjoy them as a light breakfast treat dipped quickly into a galão (milky coffee).