Bolo de Bolacha (Portuguese for “cookie cake”) has always been one of my favourite cakes (so much so that, for a few years, I requested it as my birthday cake). It is also incredibly easy to make and really quick since it requires no baking and only needs to go in the fridge for an hour or so before serving. You can make it in whichever shape you want, either square or as a circle or, perhaps the easiest and nicest looking, as a flower. I grabbed this recipe from my mum when I moved but there are a number of variations out there on the internet (and they all sound delicious).
– 2 egg whites
– 150g of caster sugar
– a teaspoon of lemon juice
– 200g butter (softened)
– 2dl of strong coffee
– a couple of teaspoons of sugar (for the coffee)
– 2 packets of Marie biscuits (wine biscuits work too)
Whisk the egg whites until fluffly, then slowly add the sugar, lemon juice and the butter, beating well after each addition. Once the mixture is creamy, refrigerate for about 10 to 20 minutes. Make the coffee. Dip each of the biscuits in coffee before laying them on the plate close together, once you have the first layer (I normally use 6 biscuits per layer, in the flower shape), spread some of the butter mixture on them. Repeat the process for each layer of biscuits, dipping them in the coffee and spreading the butter mixture on top of each layer. Once you’re done, spread the leftover mixture over the entire cake. Refrigerate for as long as your heart can handle it (in my case, that was an hour, and only because I got to eat dinner during it) and eat until you can’t imagine eating any more cake ever again. And then have another piece.
Here’s the recipe for a really good afternoon: bake a cake, get your pretty new vintage china out and pour yourself a cup of your current tea obsession (at the moment, lime and orange).
For this marble cake, I sort of followed the recipe from the Edmonds cookbook, but made a few adjustments. For example, the recipe tells you to divide the cake batter into three equal parts and add red food colouring to one of the parts to make it pink. I don’t think I’d ever heard of marble cake with three colours (am I just totally out of touch with the wonderful world of marble cakes?) so I skipped that step. I also added vanilla essence to the batter, to make the plain part of the cake a little less plain, and replaced the cocoa with drinking chocolate.
Anyway, you’ll need: three eggs, 3/4 cup of sugar, 1 cup of self-raising flour, 50g of melted butter, 2 tablespoons of boiling water, 2 or 3 tablespoons of drinking chocolate, 1 teaspoon of vanilla essence.
Pre-heat the oven to 190 degrees celsius. Beat the eggs until thick and gradually add the sugar in until the mixture gets thick and white. Fold flour into the mixture and then fold the butter and boiling water into it. Divide the batter into two equal parts. In one of them, stir in the cocoa/drinking chocolate. Leave the other plain. Grease a loaf tin and spoon the two mixtures into it diagonally. Bake for 20 to 25 minutes.
I went a wee bit baking-mad this weekend and, among other things, made these delicious queijadas de laranja, which I had been craving for a while. Queijadas are a Portuguese treat that can have different flavours. These are orange. I saw someone online describe queijadas as cheesecakes but I don’t think that’s quite right. They’re sort of halfway between a cheesecake and a muffin – cakey but really moist inside. Read: delicious!
Anyway, thought I’d leave the recipe I used here because they are so easy to make everyone should give it a go! Awesome with a hot cup of coffee!
Queijadas de laranja
- 1/2L milk
- 175g flour (self-raising)
- 40g butter (softened)
- 300g sugar
- 4 eggs
- juice and rind of 1 orange
- optional: icing sugar and/or cinnamon
Pre-heat the oven to 200ºC. Heat up the milk in a saucepan and, once it starts to boil, add the butter.
Separately, mix flour and sugar and then add the eggs. Mix it all, then add the orange juice and rind and slowly add the milk, always beating well.
Pour the mixture into a muffin tray and cook it in the oven for 25 minutes.
You can choose to dust some icing sugar or cinnamon on top, once they’ve cooled down.
NB: these measurements were enough to make 23 queijadas so, all in all, a very inexpensive little treat!