Posted by: hearttohearthcookery | March 18, 2013

Too Make Portingall Cake

Too Make Portingall Cake

Too Make Portingall Cake

In my post Knots or Gumballs, there is a bake kettle in the upper corner of the picture where these Portingall Cakes (Portugal Cakes) were baked for the tea.  The receipt (recipe) reads:  Take Lofe suger, a pound, beat it and search it throu a sive with a pound of flouer very fine that is well aired and then take a pound of butter, and wash it well in Rose water, then worke it well with youre hands till it bee soft, and strew the flouer and suger in bye degrees, till it bee 1/2 in, still working it with youre hands then put 6 yeolks of eggs and 4 whits then by degrees worke in the other 1/2 of the suger and flouer, and wen the oven is hot, putt in 2 spunfuls of Rose water  a pound of Corrants and have youre pans Redy buttered and fill them not almost 1/2 full.   These Portugal Cakes are baking beautifully in patty pans in a bake kettle.

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  1. Hi Susan, did you email the source for these to the folks in the workshop? I didn’t receive a copy. Not sure if it was an email failure or something else.
    It’s a great receipt and the photo is wonderful!

  2. Hi Jen,

    The source as quoted is G Penn. There are also receipts for Portugal Cakes in many 18th century receipt books as well.

    Cook from the Heart!


  3. I have been studying Portuguese and recently learned of a book, Os Luciadas (the Luciads). It was written in the 1500’s by Luis de Camoes, and it’s an epic poem about the descendants of Lusas, who are Lusitanian (Portuguese) speaking people around the world and the brave voyages of the 1400s and 1500s. The poem uses the word Portingall early in the book, and so I looked it up since I had never seen the word. Your recipe is the first thing that came up, and it is nice tapping into this little bit of history, too.

    • That is very interesting Barry! Thank you for visiting my blog.

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