Papo-de-anjo

Small golden, soft cakes born in Portuguese convents, made only from egg yolks and sugar. They're eaten fresh, often with coffee, at celebrations or on Sundays.

35 min
4 servings
Medium
Budget-friendly
🇵🇹 Portugal

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Ingredients

Spices & seasoning

1 pinch Cinnamon

Optional extras

1 Vanilla pod

Nutrition facts

320 kcal per serving

Protein: 5.7 g
Carbohydrates: 52.4 g
of which sugars: 50.2 g
Fat: 9.7 g
of which saturated fat: 3.1 g
Fiber: 0.1 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

In a saucepan, dissolve the sugar in the water over medium heat, then simmer for 5 to 6 minutes until you have a slightly thick syrup.
Take off the heat, add the lemon zest, then let it cool for a few minutes.
In a bowl, whisk the egg yolks with the cornflour until smooth and lump-free.
Pour the warm syrup over the yolks, whisking constantly, then add the lemon juice.
Return the pan to very low heat and thicken the cream, stirring constantly with a spatula, without letting it boil, until it coats the spoon.
Pour the mixture into silicone moulds or small oiled dishes, filling them two-thirds full.
Bake at 180 °C for 12 to 15 minutes, until the tops are golden and slightly firm to the touch.
Let them cool completely before gently unmoulding.