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Cavacas (Portuguese Pastry):
By Maria Lawton, author of Azorean Cooking
2 cups of flour
1 cup of canola or vegetable oil
1/2 cup of whole milk
8 eggs at room temp
Sugar Glaze:
2 cups of confectioner’s sugar
zest of one lemon
about 2 tablespoons of milk
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Preheat oven to 350 degrees.
Grease regular size muffin tins or popover tins.
Using an electric mixer or stand mixer (on level 6) beat beat flour, oil, 1/2 cup milk, and eggs for at least 20 minutes without stopping. Fill the muffin or popover tins no more than half way.
Place on the middle rack. For moist Cavacas, bake for about 45 minutes; for dry Cavacas bake for 1 hour.
Combine all of the glaze ingredients and stir until smooth. I tend to use slightly more than 2 tablespoons milk. While Cavacas are still warm, spoon the glaze over each one or just submerge each one in the glaze.
Serve on the same day since they will dry even more for the following day.
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