In the vast universe of Portuguese sweets and desserts, queijadas (pronounced keh-ZHAY-dahs)are a world of their own.
Stemming from the poor man’s recipe book, queijada is a traditional Portuguese pastry that you can find in several places across the country in a few different variations.
Although they all use eggs, sugar, and flour as common ingredients, each recipe will then have a different touch, like almonds, cottage cheese, or spices, for example.
Shaped more or less like a cupcake but smaller, their consistency can go from that of a very firm pudding to that of a flaky pastry.
The most famous queijadas are probably from Sintra, a town near Lisbon. These have a distinctive cinnamon flavor and originated in the Middle Ages, with written records from the 13th century already mentioning them.
Other national queijada celebrities include the ones from Évora (made with sheep’s milk cheese) and the star-shaped ones from Graciosa, one of the islands in the Azores archipelago.
The humble queijada de leite, made with milk and boasting a soft, creamy texture, can be found in many Portuguese cafés.
This recipe for queijadas de laranja is a fabulous way to use Portuguese oranges, famous for being juicy and sweet, particularly those from the Algarve.
If you’re already living in Portugal, there’s a good chance you “inherited” an orange tree in your backyard. Or maybe your neighbors have one, and in that case, expect to get some oranges every now and then.
How To Make Queijadas De Laranja
• 1 orange (zest and juice)
• 2 eggs
• ½ cup sugar
• ½ cup flour
• 1 tablespoon baking powder
• ½ cup + 2 tbsp of milk
• 4 tbsp melted butter
• Powdered sugar for dusting
• Paper liners
Step 1. Preheat the oven to 180ºC (356ºF) or gas mark 4.
Step 2. Line 12 cupcake molds with paper liners.
Step 3. Remove the zest from the orange and juice it. In a bowl, beat the eggs with the sugar until it becomes a light mixture. Add the orange zest and juice, flour, baking powder, and milk in a steady stream, beating constantly. Add the melted butter and whisk a little more.
Step 4. Pour the batter onto the cupcake molds and bake for 20 minutes. Be careful not to fill the molds to the brim, as the batter will rise while baking and then deflate.
Step 5. After you’ve taken the queijadas out of the oven, remove them from the metal molds and let them cool. Sprinkle with powdered sugar before serving.
Queijadas can be enjoyed lukewarm or after they’ve completely cooled down. Pair them with a cup of coffee or tea for a sweet, comforting treat.
Sincerely,
Cátia Lima
Contributor, Europe Uncovered
