May 4, '22

PÂO DE LO by Nuno Mendes

Desserts/Pastry Portugal Recipes

PÂO DE LO cake recipe by Nuno Mendes, from the book “Lisboeta: Recipes from Portugal City of Light” My kind of a dessert!

Serves 4

  • 100g caster sugar
  • 4 whole eggs plus 1 egg yolk
  • 80ml olive oil
  • 20g plain flour
  • Extra-virgin olive oil, to serve
  • Sea salt flakes, to serve

Preheat the oven to 220 ° C/ Fan 200 ° C/ Gas 7. Grease and line a 20cm round baking tin with baking parchment. Put the sugar, eggs and yolk in the bowl of a stand mixer and beat for up to 30 minutes, until very light and fluffy. Gently fold in the olive oil and flour and pour the batter into the tin. Bake for 8 minutes, or until the cake is just set but still a little gooey in the middle. Let it sit for 5-6 hours so that it collapses and sets, and the top forms a crust. Drizzle a generous glug of extra-virgin olive oil and a sprinkle of sea salt on top, then eat it at room temperature.

Discover more
From Yuki’s Kitchen: Quick and Healthy Seafood Ramen with Luxeat

From Yuki’s Kitchen: Quick and Healthy Seafood Ramen with Luxeat

From Yuki’s Kitchen: Quick and Healthy Seafood Ramen with Luxeat

Continuing our series From Yuki’s Kitchen, I joined Yuki Gomi, to bring you a tasty yet time-friendly recipe – Seafood Ramen (シーフードラーメン).In the world of ramen, slow-cooked meat and bones typically steal the spotlight however this seafood rendition takes a different approach. Harnessing the rich flavours of fish and seafood, this…

23
Feb
Shokupan with rice flour by The Happy Sky Bakery’s  Motoko Hida McNutty

Shokupan with rice flour by The Happy Sky Bakery’s  Motoko Hida McNutty

Shokupan with rice flour by The Happy Sky Bakery’s  Motoko Hida McNutty

Using rice flour results in a bread with a crispy and fragrant crust, and a fluffy texture on the inside, creating a delightful contrast. Here’s a simple recipe. Ingredients: • 250g wild farm T65 or breads flour• Rice flour 13g• Hot water 13g• 15g granulated sugar• 4g salt• 5g instant…

19
Feb '23
Subscribe to Luxeat Newsletter to receive exclusive culinary stories and carefully curated restaurant recommendations