Folar Algarvio – Easter Cake from Algarve



To be honest, my "Folar" from Algarve, traditional Easter cake, did not come out as planed. I didn't have the traditional pan to bake the cake in it and it came out a bit in a different shape. Nevertheless, I decided to share this recipe with you because it actually tasted deliciously and it is one of my favorite cakes.


I've always loved cinnamon rolls. If you do too, you will adore our Easter cake from Algarve. It tastes quite similar (but has way more butter, sugar and cinnamon - not suited for people on a diet). Every year, my mum sends me one (she did it this year too and I will share some pictures on Instagram as soon as it arrives). I've been wanting to bake one my self for a long time now. Finally, I managed to do so. But next year I'll do it in the right pan.


I used the recipe from Amor e Sabores (if you wish the recipe in Portuguese).


Wishing you all a wonderful and restful Easter time,

Liliana


Ingredients

560 grams of unleavened flour (preferably like the one for bread) 25 g of fresh (biological) yeast or 10 of dry (biological) yeast 1 orange (juice) 75 dl of warm milk 35 gr of melted lard (I used butter) 85 gr of melted margarine 1/5 calyx of brandy (you can also use rum, I didn't use any of it but added a bit more of milk) 3 tablespoons of yellow sugar 1 teaspoon of fennel powder 1 teaspoon of cinnamon 1 egg a few pebbles of salt


Preparation

  1. Mix the flour with the salt in a bowl. Make a hole in the flour/salt mix and add the yeast (if it's fresh yeast, dilute it in the warm milk first, if it's a dry yeast, pour it directly into the flour without diluting it).

  2. Add now the sugar, the fennel, the orange juice, the brandy, the melted fats and the egg.

  3. Then remove the flour in the bowl from the outside to the inside mixing all ingredients together.

  4. Knead it well, always pulling the dough from the outside in.

  5. When you have a soft dough, that does not stick to your hands anymore (this process lasts about 10 minutes), cover it with a cloth, and allow the dough to rise to the double (about one hour).

  6. Now, we come to the trick for the "Folar" to have beautiful layers of sugar and cinnamon, and also the trick to not having to work the pasta, layer by layer. First, extend the dough with the roll into a rectangle so that it is thin. Apply this rectangle with a generous layer of melted margarine. Then sprinkle with a generous layer of sugar, cinnamon and five tablespoons of honey.

  7. Now the trick to not to have to work with layers but the folding system instead: Fold one side of the rectangle into the middle of it. The same process is done, layer of margarine, (generous) sugar, cinnamon and honey.

  8. Roll the dough in the lengthwise direction, as if it was a pie, without squeezing too much.

  9. Choose a high narrow pan/pot and spread generously with margarine, sugar and cinnamon. Place the rolled foliage, standing (with the roll formed up).

  10. Cover with a mixture of sugar, cinnamon, and a little bit of margarine and let it rise for another 30 minutes.

  11. Preheat the oven to 190 degrees and bake for about 30 to 40 minutes. If it starts to burn on top, cover it with an aluminum foil.

  12. Unmold directly after taking the "Folar" out ov the oven (the cold caramelized sugar will otherwise make it difficult to unmold later).




Pictures by Vanda Scazzari

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