by guest contributor Andreia Nunes
Just a little to introduce myself and the recipe…I’m a working mother of four children. I live in Cascais, a beautiful city closed to Lisbon in Portugal. I graduated in Economy but I have a very creative side and since maternity I’ve been sewing and knitting a lot and I really enjoy doing it. Maybe one day I can make a living from sewing and knitting.
My creative side expands to the kitchen…I enjoy cooking and baking and trying new ingredients and recipes. I love a good tasty handmade meal. As you could imagine with four little ones around, I’ve to find a good balance between creativity and pragmatism. In this context I found this cake recipe among the 5000 recipes of O Livro de Pantagruel, which is one of the great classics of the Portuguese culinary manuals.
This book was first published in 1946 and its author Bertha Rosa-Limpo, opera singer in the ’30s and ’40s, wrote in the preface:
“This book will provide some moments of joy, because great cuisine contributes mightily to the positive atmosphere in the family.”
Well, she was absolutely right. Almost 50 years later, I can confirm that! The recipe I bring you today is one that we do so many times and have fun making it and eating it. And its easy for the children to help (my 2 year old son is the main enthusiast and assistant) and it’s affordable so, very appropriate for this time of crisis.
I hope you sincerely have some moments of joy making and eating this cake.
250 gr flour
250 gr brown sugar
2 tablespoons butter
200 ml milk
cinnamon, nutmeg and lemon zest
2 teaspoons baking powder
- Mix softened butter with sugar.
- Add the egg (I usually beat eggs in advance).
- Add cinnamon + nutmeg + lemon zest.
- Mix the milk alternately with flour and the baking powder.
- And it is now ready to bake. It is not a very big cake so I usually bake it in a 23x13x7 cm loaf tin.
P.S. Here’s a handy conversion tool for those in other parts of the world.