Crafting Sericaia de Elvas Recipe – A Taste of Alentejo’s History
The sun-drenched plains of Alentejo, Portugal, are a treasure trove of culinary wonders, and among its finest gems is the cherished Sericaia de Elvas. Steeped in history and perfected through generations, this velvety, cinnamon-kissed dessert has captured the hearts and palates of many. Join us on a journey to discover the secrets of crafting the heavenly dessert, a testament to the devotion and artistry of the nuns who first brought it to life.
You may also be interested in Cottage Cheese Casserole or Grated Pie. You can also check out our other Dessert Recipes.
Sericaia de Elvas
Explore every step, from ingredients to presentation, to ensure you master this unique convent dessert and experience the very essence of the Alentejo.
Ingredients
- 12 pcs large eggs whites and yolks separated
- 18 oz sugar
- 5 oz of wheat flour
- 1 qt milk
- 1 stick cinnamon
- 1 pc zest of lemon
- pinch salt
- Ground cinnamon powder for dusting
Instructions
- Preheat your oven to 435°F (225°C).
- In a saucepan, bring the milk to a boil, along with the lemon zest, cinnamon stick, and a pinch of salt. Once it reaches a boil, remove it from the heat and allow it to cool.
- In a separate bowl, beat the egg yolks thoroughly with the sugar until you achieve a whitish-creamy texture.
- Gradually dissolve the wheat flour in the cooled milk, stirring continuously to avoid lumps.
- Combine the egg yolk and sugar mixture with the milk and flour mixture, and, while stirring constantly, bring this mixture to a boil over low heat. Once it thickens, remove it from the heat and discard the lemon zest and cinnamon stick. Allow this mixture to cool.
- In a separate bowl, beat the egg whites until they form stiff peaks.
- Carefully fold the beaten egg whites into the cooled or lukewarm mixture. This will give the dessert its light and fluffy texture.
- Preheat a traditional deep and wide Alentejo earthenware dish in the oven.
- Once the dish is heated, pour the mixture into it in mismatched spoonfuls. Start by pouring from the center towards the edges and then again from one side to the other.
- Sprinkle the surface of the mixture abundantly with ground cinnamon.
- Bake the dessert in the preheated oven for approximately 1 hour. It’s ready when a toothpick inserted in the center comes out dry.
- The Sericaia should have a cracked appearance on the surface, giving it its characteristic look.
Notes
- The use of cinnamon and the dessert’s fluffy texture are key to its deliciousness.
- The secret to this sweet is not only in the ingredients but also in the way it’s poured into the dish in mismatched spoonfuls.
- When baked, the Sericaia should develop cracks on the surface, which adds to its charm and uniqueness.
