Recipe: Folar - Portuguese Easter Cake
Anise or fennel flavoured cake, traditionally served at Easter
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Recipe for Folar da Páscoa, a traditional Portuguese Easter cake, by VILA VITA Parc executive chefs. Not quite a cake, not quite a bread, Folar is delicious any time of year.
Said to be a symbol of friendship and reconciliation, Folar is traditionally eaten at Easter time. It is usually flavoured with anise or fennel, giving it a distinctive taste. There are variations of Folar, some sweet, some less so. And some with a boiled egg in the centre, symbolising rebirth.
The recipe below is by the executive chefs at VILA VITA Parc.
Folar da Páscoa
Ingredients:
Yeast dough
1 kg flour
2 eggs
1 dl lukewarm water
100 g baking yeast
150 g margarine
200 g sugar
15 g salt
1 lemon rind
1 glass of port wine and bagasse
Anise
Cinnamon (in powder)
Boiled egg (with onion skins to give colour)
Preparation:
Mix the four, eggs and water into a dough.
Melt the margarine, sugar and liquids.
Add the yeast and kneed it.
Leave the dough to rise until it is almost twice its volume.
When fermented, divide in 300g sheets, roll one at a time around each other.
Place the boiled egg in the middle, tightening it into the dough until it touches the bottom of the dish.
Decorate the area around the egg with dough, leave to rise, brush with egg and cook in the oven at 180Cº.
This recipe was originally published by VILA VITA Parc.
Said to be a symbol of friendship and reconciliation, Folar is traditionally eaten at Easter time. It is usually flavoured with anise or fennel, giving it a distinctive taste. There are variations of Folar, some sweet, some less so. And some with a boiled egg in the centre, symbolising rebirth.
The recipe below is by the executive chefs at VILA VITA Parc.
- Check out this list of top Portuguese foods to whet your appetite
- Find more Portuguese food recipes.
Folar da Páscoa
Ingredients:
Yeast dough
1 kg flour
2 eggs
1 dl lukewarm water
100 g baking yeast
150 g margarine
200 g sugar
15 g salt
1 lemon rind
1 glass of port wine and bagasse
Anise
Cinnamon (in powder)
Boiled egg (with onion skins to give colour)
Preparation:
Mix the four, eggs and water into a dough.
Melt the margarine, sugar and liquids.
Add the yeast and kneed it.
Leave the dough to rise until it is almost twice its volume.
When fermented, divide in 300g sheets, roll one at a time around each other.
Place the boiled egg in the middle, tightening it into the dough until it touches the bottom of the dish.
Decorate the area around the egg with dough, leave to rise, brush with egg and cook in the oven at 180Cº.
This recipe was originally published by VILA VITA Parc.
By My Guide Algarve
