50+ Delicious Easter Traditional Portuguese Recipes for a Feast

Easter is a time for family gatherings, festive meals, and celebrating traditions that have been passed down through generations.

In Portugal, Easter isn’t just about the religious observance—it’s also a culinary celebration, filled with rich flavors, vibrant ingredients, and comforting dishes.

From hearty stews and fresh seafood to sweet pastries and fragrant breads, Portuguese cuisine offers a diverse array of dishes to suit every taste.

Whether you’re planning a traditional Easter feast or simply want to explore the flavors of Portugal, our list of 50+ traditional Portuguese Easter recipes will help you bring authentic Portuguese flavors to your holiday table.

In this blog, we’ll explore savory mains, hearty soups, indulgent desserts, and regional specialties that will make your Easter celebration truly special.

Get ready to discover new recipes and revive old favorites from the heart of Portuguese culinary tradition!

50+ Delicious Easter Traditional Portuguese Recipes for a Feast

Celebrating Easter with Portuguese cuisine offers more than just a delicious meal—it’s a way to connect with a rich culinary heritage that spans centuries. From the comforting Bacalhau com Todos to the festive Folar de Páscoa, the recipes of Portugal are filled with flavor, love, and history. The 50+ traditional Portuguese Easter recipes included in this article are not just dishes—they’re part of the fabric of Portuguese culture and the perfect way to make your Easter celebration memorable. Whether you’re cooking for a large family gathering or preparing a special meal for two, these recipes will inspire you to bring a little bit of Portugal to your table. Enjoy the flavors of tradition, and may your Easter be filled with warmth, joy, and, of course, delicious food!

Pão de Ló (Portuguese Sponge Cake)

Pão de Ló is a light, airy sponge cake often served during Easter in Portugal. Its simplicity and deliciously moist texture make it a favorite dessert for festive occasions. The cake is typically enjoyed plain or with a dusting of powdered sugar, though some regions add a touch of syrup or fruit.

Ingredients:

• 6 large eggs
• 300g sugar
• 150g all-purpose flour
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Preheat the oven to 180°C (350°F). Grease and line a round cake tin with parchment paper.
2. In a large bowl, beat the eggs with the sugar using an electric mixer until the mixture is light and fluffy. This should take about 10 minutes.
3. Gradually fold in the flour, vanilla extract, and salt. Be gentle to avoid deflating the mixture.
4. Pour the batter into the prepared tin and bake for 25-30 minutes or until the cake is golden and a toothpick inserted comes out clean.
5. Let the cake cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

Pão de Ló is the quintessential Portuguese cake for Easter, capturing the essence of springtime with its delicate texture. The soft, spongy layers create a melt-in-your-mouth experience that pairs perfectly with a cup of tea or coffee.

Folar de Páscoa (Portuguese Easter Bread)

Folar de Páscoa is a traditional Easter bread from Portugal, often enjoyed on Easter Sunday. This sweet bread is rich in flavors, with a subtle sweetness, a slight tang from the yeast, and a golden brown crust. Some versions of Folar de Páscoa are topped with hard-boiled eggs, symbolizing fertility and renewal.

Ingredients:

• 500g all-purpose flour
• 200ml warm milk
• 100g sugar
• 50g unsalted butter, melted
• 2 large eggs
• 1 packet dry yeast (about 7g)
• 1 tsp salt
• 1 tsp cinnamon (optional)
• 1-2 hard-boiled eggs (optional, for decoration)

Instructions:

1. In a large bowl, combine the flour, yeast, sugar, salt, and cinnamon (if using). Make a well in the center.
2. In a separate bowl, mix the warm milk, melted butter, and eggs. Pour the wet ingredients into the well of the dry ingredients.
3. Stir everything together to form a dough. Knead the dough for about 10 minutes until it is smooth and elastic.
4. Cover the dough with a clean cloth and let it rise for 1 hour, or until it has doubled in size.
5. Preheat the oven to 180°C (350°F) and grease a round baking pan.
6. Once the dough has risen, shape it into a round loaf and place it in the pan. If desired, place a hard-boiled egg in the center or on top of the dough as decoration.
7. Let the dough rise for another 30 minutes, then bake for 30-40 minutes, or until the bread is golden and sounds hollow when tapped on the bottom.
8. Allow the bread to cool before slicing and serving.

Folar de Páscoa is a beautiful symbol of renewal and rebirth, with its soft, sweet bread often enjoyed during Easter brunch or with family gatherings. The addition of boiled eggs makes it especially special, representing the cycle of life.

Cabrito Assado (Roast Goat with Garlic and Herbs)

Cabrito Assado, or roast goat, is a traditional Portuguese dish served during Easter celebrations, particularly in the northern regions. The dish features tender, flavorful goat meat slow-roasted with a blend of garlic, herbs, and olive oil, creating a rich and aromatic meal that pairs wonderfully with roasted potatoes or rice.

Ingredients:

• 1.5kg goat leg or shoulder
• 4 cloves garlic, minced
• 2 tbsp olive oil
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme
• 1 lemon, juiced
• Salt and pepper to taste
• 250ml white wine
• 1 onion, sliced
• 1 bay leaf

Instructions:

1. Preheat the oven to 180°C (350°F).
2. In a small bowl, combine the garlic, olive oil, rosemary, thyme, lemon juice, salt, and pepper to create a marinade.
3. Rub the marinade all over the goat meat and let it sit for at least 30 minutes, preferably longer for more flavor.
4. Place the onion and bay leaf at the bottom of a roasting pan. Set the goat meat on top, and pour the white wine around it.
5. Cover the pan with aluminum foil and roast for 1.5 to 2 hours, basting the meat occasionally with its own juices.
6. After the initial roasting, remove the foil and roast for an additional 30 minutes or until the meat is golden and tender, and a meat thermometer inserted into the thickest part reads 70°C (160°F).
7. Let the meat rest for 10 minutes before slicing and serving.

Cabrito Assado is a flavorful, hearty dish perfect for a festive Easter meal. The tender goat meat, infused with the fragrant herbs and garlic, is a comforting choice for those looking to enjoy a traditional Portuguese Easter feast. It pairs perfectly with fresh bread or a simple green salad.

Amêndoas de Páscoa (Portuguese Easter Almonds)

Amêndoas de Páscoa are sweet, sugared almonds that are a staple during Easter in Portugal. These almonds are coated with a colorful sugar shell and are often gifted or served as a treat to share with family and friends. Their crunchy exterior and sweet, slightly bitter interior offer a delightful contrast, making them a beloved treat during the holiday.

Ingredients:

• 200g raw almonds (with skin)
• 150g granulated sugar
• 50ml water
• 1 tsp lemon juice
• Food coloring (optional)

Instructions:

1. In a medium saucepan, add the almonds and cover with water. Boil the almonds for about 5 minutes to loosen the skin. Drain the almonds and let them cool.
2. Once cool enough to handle, rub the almonds between your hands or in a clean kitchen towel to remove their skins. Set aside.
3. In the same saucepan, add the sugar, water, and lemon juice, and heat over medium heat, stirring constantly until the sugar dissolves and the syrup thickens slightly.
4. Add the almonds to the syrup, stirring gently to coat them completely. Continue cooking for about 5 minutes, until the syrup crystallizes around the almonds.
5. If desired, divide the almonds into small bowls and add food coloring to each, stirring to coat evenly.
6. Allow the almonds to cool on a parchment-lined baking sheet, ensuring the sugar shell hardens completely.

Amêndoas de Páscoa are an iconic Portuguese treat that combines tradition with sweetness. These sugar-coated almonds are a festive snack, symbolizing abundance and prosperity. They are also a popular gift during the Easter season, wrapped in small bags or placed in decorative dishes on the table.

Sopa de Cação (Portuguese Dogfish Soup)

Sopa de Cação is a traditional Portuguese soup made with dogfish, a type of shark. This dish is commonly enjoyed during the Easter period in coastal regions of Portugal. The rich and flavorful broth, infused with garlic, herbs, and spices, creates a hearty and comforting meal. It’s often served with a side of bread to soak up the delicious soup.

Ingredients:

• 500g dogfish (or any firm white fish)
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 medium tomatoes, chopped
• 1 bay leaf
• 1 tsp paprika
• 200g potatoes, peeled and diced
• 1.5 liters water or fish stock
• Olive oil for frying
• Salt and pepper to taste
• Fresh cilantro for garnish
• 1-2 slices of Portuguese bread (optional)

Instructions:

1. In a large pot, heat a bit of olive oil over medium heat. Add the chopped onion and garlic and sauté until softened.
2. Add the chopped tomatoes, bay leaf, and paprika, and cook for another 5 minutes until the tomatoes break down.
3. Pour in the water or fish stock, and bring the mixture to a boil. Add the diced potatoes and cook for about 15 minutes until the potatoes begin to soften.
4. Cut the dogfish into chunks and add them to the pot. Simmer for an additional 10-15 minutes until the fish is tender and cooked through.
5. Season the soup with salt and pepper to taste. If desired, tear the bread into small pieces and add them to the soup, allowing it to soak up the flavors.
6. Serve the soup hot, garnished with fresh cilantro.

Sopa de Cação is a flavorful, filling dish that offers a true taste of Portugal’s coastal cuisine. The combination of fish, potatoes, and aromatic herbs creates a deeply satisfying meal, making it perfect for a festive Easter lunch or dinner. This soup is often enjoyed with a slice of rustic bread, making it both nourishing and comforting.

Ovos Moles de Aveiro (Portuguese Egg Sweets)

Ovos Moles de Aveiro are a traditional Portuguese dessert from the region of Aveiro, made with egg yolks and sugar. This indulgent sweet treat has a smooth, creamy texture and is often enjoyed during Easter celebrations. The dessert is typically served in small, delicate shells or as a filling for pastries.

Ingredients:

• 12 large egg yolks
• 300g sugar
• 150ml water
• 1 tsp vanilla extract
• A pinch of salt
• Egg shells or small tart shells for serving (optional)

Instructions:

1. In a medium saucepan, combine the sugar and water and bring to a gentle simmer over medium heat. Stir occasionally until the sugar has dissolved completely, forming a syrup.
2. In a separate bowl, whisk the egg yolks together until smooth. Gradually add the syrup to the egg yolks while continuously stirring to prevent curdling.
3. Return the mixture to the saucepan over low heat and cook, stirring constantly, until the mixture thickens to a custard-like consistency.
4. Once thickened, remove from the heat and stir in the vanilla extract and a pinch of salt.
5. Let the custard cool slightly before filling small egg shells, tart shells, or any other small container of your choice.
6. Allow the ovos moles to cool completely and set before serving.

Ovos Moles de Aveiro are a creamy, indulgent Portuguese sweet that is often associated with Easter and other special occasions. The rich, velvety custard filling offers a perfect balance of sweetness and texture, making it a delightful dessert to serve at any festive meal. The unique presentation in egg shells adds a touch of elegance, making it a perfect treat for sharing with loved ones.

Lampreia de Ovos (Portuguese Egg Lamprey)

Lampreia de Ovos is a sweet, festive Portuguese dessert typically prepared during Easter. This rich egg-based treat is a nod to the region’s culinary history and features a creamy filling, often molded into shapes resembling the lamprey fish, which is traditionally associated with the season. It’s a truly decadent and unique dessert that combines the delicate taste of egg with a sugary syrup.

Ingredients:

• 12 large egg yolks
• 300g sugar
• 1 cinnamon stick
• 200ml water
• 1 tsp lemon zest
• 2 tbsp cornstarch
• 1 tsp vanilla extract

Instructions:

1. In a medium saucepan, combine the sugar, water, and cinnamon stick. Bring the mixture to a boil, stirring until the sugar dissolves. Once boiling, reduce the heat and let it simmer for 5-7 minutes, then remove the cinnamon stick.
2. In a separate bowl, whisk the egg yolks, cornstarch, and lemon zest until smooth.
3. Slowly pour the hot syrup into the egg yolk mixture while whisking constantly to avoid curdling. Once combined, return the mixture to the saucepan.
4. Cook over low heat, stirring constantly until the mixture thickens to a custard-like consistency. This should take about 10-12 minutes.
5. Remove from heat and stir in the vanilla extract.
6. Pour the mixture into molds shaped like lampreys (or any other small molds if preferred), and let it cool at room temperature before refrigerating for at least 2 hours to set.
7. Serve chilled and enjoy the smooth, sweet flavor of this traditional Portuguese Easter dessert.

Lampreia de Ovos is a delicate, rich dessert that offers a unique and luxurious taste of Easter. Its smooth custard filling and the subtle lemon and cinnamon flavor make it a standout choice for holiday celebrations.

Bacalhau com Todos (Portuguese Salted Cod with All)

Bacalhau com Todos is a traditional Portuguese dish commonly prepared during Easter, especially in regions where codfish is a staple ingredient. This simple yet flavorful dish consists of salted cod served with a variety of vegetables, including potatoes, carrots, and cabbage. It’s often enjoyed as a main dish for festive meals.

Ingredients:

• 600g salted cod (bacalhau), soaked for 24 hours and desalted
• 500g potatoes, peeled and quartered
• 200g carrots, peeled and sliced
• 200g green cabbage, chopped
• 4 cloves garlic, minced
• 100ml olive oil
• 1 tbsp vinegar
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot, add the soaked cod, potatoes, carrots, and cabbage. Fill the pot with water until the ingredients are covered and bring to a boil.
2. Reduce the heat to a simmer and cook for 20-25 minutes, or until the vegetables are tender and the cod is cooked through.
3. In a small pan, heat the olive oil and sauté the garlic until fragrant. Add the vinegar, salt, and pepper, and cook for another 2 minutes to combine the flavors.
4. Once the cod and vegetables are cooked, transfer them to a large serving dish. Drizzle the garlic and olive oil mixture over the top.
5. Garnish with fresh parsley and serve immediately with crusty bread on the side.

Bacalhau com Todos is a comforting, well-rounded meal that embodies the heart of Portuguese home cooking. The delicate, salty cod contrasts perfectly with the tender vegetables, creating a hearty and satisfying dish that brings families together during the Easter holiday.

Pudim Abade de Priscos (Portuguese Abade de Priscos Pudding)

Pudim Abade de Priscos is a traditional Portuguese dessert from the region of Braga, named after the Abbot of Priscos, who is credited with creating the recipe. This luxurious, caramelized pudding has a rich, dense texture and is made with eggs, sugar, and a bit of port wine, giving it a uniquely flavorful depth. It’s typically served chilled, making it the perfect treat for festive occasions like Easter.

Ingredients:

• 12 large egg yolks
• 200g sugar
• 1 cinnamon stick
• 1 lemon peel
• 200ml port wine
• 100ml water
• 1 tsp vanilla extract
• 1 tbsp olive oil
• A pinch of salt

Instructions:

1. Preheat the oven to 160°C (320°F). Grease a round baking mold with olive oil or butter.
2. In a small saucepan, combine the sugar, water, cinnamon stick, and lemon peel. Heat over medium heat until the sugar dissolves and the syrup thickens slightly.
3. Remove from heat and let the syrup cool slightly. Strain out the cinnamon and lemon peel.
4. In a large bowl, whisk together the egg yolks and the port wine until smooth. Gradually add the cooled syrup to the egg mixture, whisking constantly to combine.
5. Pour the mixture into the prepared baking mold and cover it with aluminum foil.
6. Place the mold in a water bath (a larger dish filled with hot water) and bake for 50-60 minutes or until the pudding is set and a toothpick inserted comes out clean.
7. Remove from the oven and allow it to cool completely at room temperature before refrigerating for at least 2 hours.
8. Once chilled, run a knife around the edge of the pudding and invert it onto a serving plate.

Pudim Abade de Priscos is a rich, decadent dessert that is sure to impress guests during any Easter meal. The combination of caramelized sugar, port wine, and aromatic cinnamon creates a deeply flavorful pudding that melts in your mouth. Its smooth, luxurious texture makes it the perfect way to end a festive celebration.

Folar de Chaves (Chaves Easter Bread)

Folar de Chaves is a traditional Easter bread from the region of Chaves in northern Portugal. This bread is often made with a combination of sweet and savory elements, and in some variations, it’s stuffed with meats such as pork or sausage. The version I’m sharing here is a simpler, sweet version, adorned with colorful eggs, perfect for Easter gatherings.

Ingredients:

• 500g all-purpose flour
• 100g sugar
• 10g dry yeast
• 2 large eggs
• 250ml warm milk
• 100g unsalted butter, melted
• 1 tsp salt
• Zest of 1 lemon
• 1 tsp ground cinnamon
• 1-2 hard-boiled eggs (optional, for decoration)

Instructions:

1. In a large mixing bowl, combine the flour, yeast, sugar, cinnamon, and salt. Mix well.
2. In a separate bowl, whisk together the eggs, warm milk, and lemon zest. Gradually pour the wet ingredients into the dry ingredients, stirring to form a dough.
3. Add the melted butter and knead the dough for about 10 minutes until smooth and elastic.
4. Cover the dough with a cloth and let it rise in a warm place for about 1 hour, or until it doubles in size.
5. Preheat the oven to 180°C (350°F). Grease and flour a round cake pan or baking dish.
6. Punch down the dough and shape it into a round loaf. Place it in the prepared pan. If desired, make small indentations in the dough and place a hard-boiled egg in each indentation.
7. Let the dough rise for another 20-30 minutes, then bake for 30-35 minutes or until golden brown.
8. Allow the bread to cool before serving.

Folar de Chaves is a traditional Easter bread that offers a perfect balance of sweetness and fluffiness. It’s often shared with family and friends and is perfect for breakfast or as an afternoon treat during Easter.

Arroz Doce (Portuguese Rice Pudding)

Arroz Doce is a comforting and rich rice pudding commonly enjoyed in Portugal during Easter. Made with short-grain rice, milk, sugar, and cinnamon, this dessert is creamy and aromatic. The creamy texture and hint of cinnamon make it a beloved treat for families during the Easter holiday.

Ingredients:

• 200g short-grain rice
• 1 liter whole milk
• 200g sugar
• 1 cinnamon stick
• Zest of 1 lemon
• 4 large egg yolks
• 1 tsp vanilla extract
• Ground cinnamon for garnish

Instructions:

1. In a large pot, bring the milk, rice, cinnamon stick, and lemon zest to a boil. Stir occasionally, and then reduce the heat to a simmer. Cook for about 20-25 minutes, or until the rice is tender and the mixture thickens.
2. In a separate bowl, whisk the egg yolks with sugar and vanilla extract until smooth.
3. Slowly add a few spoonfuls of the hot milk and rice mixture into the egg yolk mixture, whisking constantly to temper the eggs.
4. Gradually pour the egg mixture back into the pot with the rice, stirring constantly to combine. Continue to cook over low heat for another 5-10 minutes, or until the pudding reaches a thick, custard-like consistency.
5. Remove the cinnamon stick and lemon zest. Pour the pudding into individual serving dishes and allow it to cool slightly before refrigerating.
6. Once chilled, garnish with a sprinkle of ground cinnamon before serving.

Arroz Doce is the perfect Easter dessert—creamy, comforting, and sweet. Its mild flavors and smooth texture make it a great choice for a light dessert after a hearty Easter meal. The cinnamon garnish adds an aromatic touch that is loved by all ages.

Feijoada de Cordeiro (Portuguese Lamb Feijoada)

Feijoada de Cordeiro is a hearty Portuguese lamb and bean stew often served during Easter celebrations, particularly in the northern regions. This comforting dish combines tender lamb with white beans, vegetables, and spices, simmered slowly to create a rich and flavorful stew. It is traditionally served with rice or crusty bread to soak up the flavorful broth.

Ingredients:

• 1.5kg lamb shoulder, cut into chunks
• 400g white beans (soaked overnight)
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 medium tomatoes, chopped
• 1 bay leaf
• 1 tbsp paprika
• 1 tsp cumin
• Salt and pepper to taste
• 2 tbsp olive oil
• 1 carrot, sliced
• 1 leek, sliced
• 1.5 liters water or lamb stock
• Fresh parsley for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the lamb chunks and brown them on all sides.
2. Remove the lamb from the pot and set it aside. In the same pot, add the onion, garlic, and carrots, cooking until softened, about 5 minutes.
3. Add the chopped tomatoes, bay leaf, paprika, and cumin, and cook for another 5 minutes until the tomatoes break down.
4. Return the lamb to the pot, followed by the soaked white beans. Pour in the water or lamb stock and bring the mixture to a boil.
5. Reduce the heat to low and simmer for about 1.5 to 2 hours, or until the lamb is tender and the beans are cooked through. If needed, add more water or stock during cooking to maintain the right consistency.
6. Season with salt and pepper to taste and garnish with fresh parsley before serving.

Feijoada de Cordeiro is a hearty, comforting dish that’s perfect for Easter. The combination of tender lamb and creamy beans, along with the fragrant spices, makes it a filling and flavorful meal. Paired with rice or crusty bread, it’s a satisfying dish that brings everyone together.

Bolo de Páscoa (Portuguese Easter Cake)

Bolo de Páscoa is a traditional Portuguese cake that is typically prepared for Easter. This sweet, yeasted bread is flavored with orange zest and aromatic spices, often adorned with hard-boiled eggs. It’s a symbol of renewal and fertility, making it an important part of Easter celebrations. The cake’s slightly sweet, fluffy texture and citrusy notes make it a delightful treat for family gatherings.

Ingredients:

• 500g all-purpose flour
• 100g sugar
• 10g dry yeast
• 250ml warm milk
• 3 large eggs
• 100g unsalted butter, melted
• Zest of 1 orange
• 1 tsp ground cinnamon
• 1 tsp salt
• 2-3 hard-boiled eggs (optional, for decoration)

Instructions:

1. In a large mixing bowl, combine the flour, sugar, yeast, cinnamon, and salt. Stir to combine.
2. In a separate bowl, whisk together the warm milk, eggs, and orange zest.
3. Gradually add the wet ingredients to the dry ingredients, stirring to form a dough.
4. Add the melted butter and knead the dough for about 10 minutes until it becomes smooth and elastic.
5. Cover the dough with a clean cloth and let it rise in a warm place for 1-2 hours, or until doubled in size.
6. Preheat the oven to 180°C (350°F). Grease a round cake pan or baking dish.
7. Punch down the dough and shape it into a round loaf. If using hard-boiled eggs, make small indentations in the dough and place an egg in each.
8. Allow the dough to rise again for 30 minutes before baking for 30-35 minutes, or until the cake is golden brown.
9. Let it cool before serving.

Bolo de Páscoa is the perfect Easter treat, combining the sweetness of a cake with the rich tradition of Portuguese baking. Its fluffy texture and orange zest make it an unforgettable addition to your Easter table, often shared with loved ones during festive gatherings.

Caldo Verde (Portuguese Green Soup)

Caldo Verde is a quintessential Portuguese soup, loved across the country for its comforting and hearty nature. It’s typically made with kale, potatoes, onions, garlic, and chorizo, making it an excellent starter for a celebratory meal. The green color of the soup represents fertility and renewal, symbolizing the arrival of spring during Easter.

Ingredients:

• 500g potatoes, peeled and sliced
• 200g kale, shredded (or collard greens)
• 150g chorizo sausage, sliced
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tbsp olive oil
• 1.5 liters water or chicken broth
• Salt and pepper to taste

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chorizo slices and cook until browned. Remove the chorizo and set aside.
2. In the same pot, add the chopped onion and garlic, cooking until softened.
3. Add the sliced potatoes and water (or chicken broth) to the pot. Bring to a boil, then lower the heat and simmer for about 20 minutes, until the potatoes are tender.
4. Use a potato masher to mash some of the potatoes directly in the pot, creating a thicker base for the soup.
5. Add the shredded kale and cook for another 10 minutes, until the kale softens.
6. Season with salt and pepper to taste, then stir in the cooked chorizo slices.
7. Serve hot, and enjoy with slices of Portuguese bread on the side.

Caldo Verde is a heartwarming soup that’s easy to prepare but full of flavor. The richness of the chorizo combined with the earthy kale and creamy potatoes makes this soup a comforting and flavorful dish, perfect for Easter celebrations.

Pão-de-Ló (Portuguese Sponge Cake)

Pão-de-Ló is a classic Portuguese sponge cake often served during Easter. Light, fluffy, and slightly sweet, this cake is made with simple ingredients like eggs, sugar, and flour. The cake is traditionally served with a dusting of powdered sugar and is often paired with a scoop of whipped cream or fresh fruit, making it a lovely dessert to round off an Easter meal.

Ingredients:

• 8 large eggs
• 250g sugar
• 250g all-purpose flour
• 1 tsp vanilla extract
• Powdered sugar for dusting

Instructions:

1. Preheat the oven to 180°C (350°F). Grease and flour a round cake pan.
2. In a large mixing bowl, beat the eggs and sugar with an electric mixer until the mixture becomes pale and fluffy, about 10 minutes.
3. Gently fold the flour into the egg mixture in batches, being careful not to deflate the batter. Add the vanilla extract.
4. Pour the batter into the prepared cake pan and smooth the top.
5. Bake for 25-30 minutes or until the cake is golden brown and a toothpick inserted comes out clean.
6. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
7. Once cooled, dust the top of the cake with powdered sugar before serving.

Pão-de-Ló is a soft, airy cake that’s perfect for Easter gatherings. Its simplicity allows the rich flavor of eggs and sugar to shine, while the light texture makes it a delightful choice for dessert after a filling Easter meal. Paired with fruit or cream, it’s a timeless Portuguese classic.

Note: More recipes​ are coming soon!