Dulce Rodrigues, writer

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Gastronomy is part of our culture

Chicken in the Cataplana

Cockles and tuna salad

Codfish fritters

Collard greens soup

Fish stew in tomato sauce

Fishies from the garden

"Fogaça" from S.M.Feira

Meat croquettes

Milk pudding

Orange roll

Pumpkin pudding

Shredded cod

Sour cherry liqueur

Sweet almonds tart

Turnip greens

Portuguese Easter cake





(Portuguese recipe: Folar da Páscoa)

Gastronomic traditions in Portugal are different from region to region, but certain Easter traditions are usually observed all over the country, such as the custom of offering pralined almonds on Holy Thursday and eating the Easter bread or Easter cake on Holy Saturday or on Easter Sunday, and this cake is a symbol of reconciliation and friendship. You'll learn why when reading the respective legend. This recipe is from the Estremadura region, and it is one of the very many that exist.

© Dulce Rodrigues

Folar da Páscoa
Photo from

. 520 g plain flour
. 15 g yeast
. 50 sugar
. 90 g butter (or margarine)
. 2 dl milk
. 2 eggs
. 2 teaspoons cinnamon
. 2 teaspoons nutmeg (or fennel)
. 1/2 teaspoon salt
. 4 boiled eggs
. egg yolk

* Instead of four balls, you may prefer to make only a large one and to put there the four boiled.


1 - In a bowl, dissolve the yeast in a little warm milk, add 100 g flour, and leave to rise in a warm place for about 10 minutes.
2 - In another bowl, knead the rest of the flour with the 2 eggs, sugar, and milk until the mixture is fluffy but firm. Then, add the melted butter, salt, cinnamon, and nutmeg (or fennel).
3 - Knead again and add the yeast mixture. Continue to knead until the dough comes from your hands and from the bowl.
4 - Cover with a cloth and leave to rest in a warm place for 2 to 5 hours, depending on the room temperature. The dough should double in size.
5 - Once the dough has doubled in size, reserve some dough, and knead the rest into four balls*; flatten the balls a little, and place one boiled egg on top.
6 - Cut small strips out of the dough you have reserved, and cross them over each egg to hold it tight.
7 - Brush with egg yolk, and leave to rise another 10 to 15 minutes. Then bake in a hot oven (200° C), in a round cake pan lined with baking/parchment paper.


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