1111:
1172:
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1304:
974:
44:
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1552:
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1335:
This is a smaller cake that can be made at home. Whole eggs are used, but the whites and yolks are processed separately. The yolks (with sugar added) and egg whites are beaten until stiff, then combined along with flour. The batter is poured into a greased
1106:
is made with primarily with whole eggs, sugar, and flour. The batter is mixed by hand for more than 10 minutes, then poured into paper-lined clay vessels that are preheated. The ring-shaped cake is baked in a wood-fired oven.
914:. The rich, who were able to consume it year-round, was especially favored by those who lost their teeth and were unable to chew regular bread. It was sometimes browned in an oven, recalling its "twice baked" derivative.
897:" consistency, and typically this job was often reserved to women before the mid 1900s. Mothers passed the recipes to their daughters before marriage and sold their breads and other baked goods out of their homes.
1723:
The elemental ingredient was sugar, which was both very expensive and rare. However, in the mid-1400s, sugar became more accessible and affordable with the exploitation of sugarcane in Brazil. There were
1681:
294:
147:
Biscoito da Guarda, Biscoito da
Teixeira, Bolo de amendoa, Bolo real, Caladinhos, Cavacas do Marco, Cavacas de Resende, Doces de Romaria, Fatias de Freixo, Melindres, Toucinho-do-Cé
1368:, this cake is now made exclusively by the Santa Luzia Confectionery with the original recipe and molds dating from the late 1800s given by one of the nuns from the convent.
1728:
sweets but those were primarily made with honey and would be later adopted in the convents with a newer recipes. Portugal became the principal supplier of sugar to the West.
282:
63:
1327:-like is baked as a rectangular loaf with whole eggs, sugar, and flour. Once it is cooled after baking, it is infused with a sugar syrup which also leaves a sugar crust.
961:
1192:, this cake was first created by a confectioner named Clara Maria. After her death in 1831, her husband's second wife, Leonor Rosa da Silva, continued making the cake.
833:. There are several of these sweets containing these ingredients in varying amounts or cooking methods. There are also a few traditional confectionaries that resemble
334:
2714:
1195:
The ring-shaped cake contains both whole eggs and additional egg yolks, sugar, and flour. The cake is baked in a paper-lined clay mold. It is sometimes eaten with
3353:
597:
3081:
1410:
1647:
858:
857:. Cakes were associated with religious feast days, such as Easter and Christmas. Some cakes were formed in the shape of the crown of Jesus. After the
2141:
917:
It was traditionally offered wrapped in black satin to the sick and to families in mourning. It was also offered to those about to face execution.
1533:
1750:
1152:. The batter is whisked for a prolonged time then poured into greased copper pots. When the cake is finished baking, it is shaped while it cools.
657:
1463:
The
Portuguese would be the first European country to reach Japan in 1543. Before their expulsion from Japan in 1639, the Portuguese introduced
2863:
1528:
While the
Spanish did arrive a few years after the Portuguese in 1549, Portuguese influence was greater than that of the Spanish especially in
3281:
3134:
3100:
3053:
2856:
2793:
2740:
2723:
2621:
3108:
3331:
1255:
The recipe is attributed to
Joaquina Ferreira in the late 1800s. Typically shaped into a rectangular loaf lined with paper, this cake from
3044:
965:(FPCG). The FPCG provides information for the inventory of traditional Portuguese recipes and products found throughout the country.
956:
2958:
2384:
3246:
3152:
3117:
2980:
2969:
2410:
2397:
1047:
2306:
3346:
2874:
2435:
1652:
1643:
2896:
2210:
1439:
255:. Author Maria de Lourdes Modesto suggests that its named in honor after of a confectioner's husband whose surname was "Ló", in
3173:
2929:
2731:
2907:
2223:
1300:, a very moist cake is made with a substantial amount of egg yolks and some whole eggs, sugar, and a smaller amount of flour.
2947:
2371:
3486:
2749:
A Culinary
History of the Portuguese Eurasians: The Origins of Luso-Asian Cuisine in the Sixteenth and Seventeenth Centuries
900:
As such, these cakes were expensive and reserved for festive occasions, such as Easter and birthdays, sometimes filled with
1124:
3313:
3300:
3226:
Sá, Ana
Cordeiro de (25 August 2016). "Pão de Ló de Ovar com Denominação de Origem Protegida a partir de 1 de Setembro".
1284:) cloths that wrapped it when it was first sold. The first known reference to this cake was in 1884, at an exhibition in
3950:
2885:
2236:
1209:
2918:
2820:
2249:
1435:
1082:
is sometimes added, depending on the quality of the flour being used. This ring-shaped cake is not commercially made.
262:
3339:
2936:
2358:
1259:
is made with eggs, mainly egg yolks, sugar and flour. After baking, it is brushed with a thick layer of sugar syrup.
2812:
2784:
2748:
3884:
3815:
3289:
2991:
2611:
4053:
3576:
3491:
1132:
3253:
1854:
3602:
3272:
3264:
2271:
1639:
1063:
1022:
2111:
1413:, an inventory from the mid-1600s indicates two copper basins were listed to prepare it. It was a favorite of
1646:. She brought along with her recipes from Portugal. In 1895, the original manuscripts were discovered at the
3990:
3536:
2756:
1323:
which closed in 1886, this cake recipe survives through a bakery established in 1840 by
Teixeira Pinto. The
1110:
3228:
2932:". Produtos Tradicionais Portugueses (in Portuguese). Direção-Geral de Agricultura e Desenvolvimento Rural.
2775:
660:, who brought this confectionery to Portugal. An actual loaf from Castile that continues to exist today is
3742:
3717:
3501:
3182:
1711:
1614:
1377:
1365:
1091:
985:
928:
357:, head chef to the Portuguese royal family, would reproduce the same eggless and flourless formula in his
4048:
3940:
3022:
1657:
1337:
203:
is generally not used. Rather, to provide volume, air is suspended into the cake batter during mixing.
3871:
3732:
3531:
3070:
3002:
2665:
1128:
2800:
3945:
3556:
3384:
3218:
2851:
Coxall, Malcolm (28 May 2018). Traditional Baking
Recipes of Spain. Malcolm Coxall - Cornelio Books.
1604:
1217:
1160:
1007:
and sugar that are beaten for an extended time, for more than an hour by hand, with a small ratio of
393:
1171:
3980:
3767:
3722:
1500:
424:
331:
248:
3238:
A mulher na sala e na cozinha: etiqueta, cozinhados, bolos, doces, pudins, souflets, coktails, etc
3036:
1078:
zest). The egg whites and yolks are sometimes separated and beaten individually before combining.
825:. It is characteristic of many other of the conventual sweets containing a considerable amount of
3566:
3370:
1609:
1492:
1429:
694:
619:
169:
99:
3975:
3772:
1303:
600:
published in 1611 stated that there was also "delicious dish made with flour, eggs and sugar".
762:
3637:
3612:
3277:
3242:
3174:
O "Livro de cozinha" da
Infanta D. Maria de Portugal.: 1. ed. integral do códice português I.E
3130:
3113:
3096:
3049:
2852:
2789:
2736:
2719:
2617:
1599:
1402:
1099:
973:
873:
814:
797:
cooking was well established throughout Europe by the late Middle Ages which had expertise in
789:
577:
448:
43:
3309:. "Bolinhol de Vizela" (in European Portuguese). Camara Municipal de Vizela. 29 January 2020.
2834:
931:. The tedious labor of mixing by hand for more than an hour that often coincided with making
354:
3662:
3632:
3561:
3481:
1232:, this cake contains whole eggs and egg yolks, sugar, and flour. It is typically baked in a
1213:
79:
4027:
4010:
3909:
3825:
3820:
3657:
3627:
3410:
2627:
1742:
1557:
1197:
1131:. The recipe was smuggled out of the monastery by João Matos Vieira, a priest, due to the
725:
683:
3924:
3810:
3702:
546:
3960:
3955:
3919:
3727:
3506:
2841:
2776:
História da alimentação no Brasil: Cardápio indígena, dieta africana, ementa portuguêsa
1758:
1233:
905:
4042:
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3845:
3647:
3622:
3461:
3435:
1425:
1341:
1142:
1079:
893:
required beating eggs manually for more than an hour in order to obtain the desired "
806:
802:
698:
646:
266:
200:
3178:
33. da
Biblioteca Nacional de Nápoles. Coimbra, Portugal: Por Ordem da Universidade.
3985:
3965:
3914:
3737:
3672:
3642:
2284:
997:
910:
176:
109:
3970:
3320:
3141:
3082:
Tudo sobre o pão-de-ló de Figueiró dos Vinhos, que deliciou a rainha de Inglaterra
2653:
1697:
The 1813 edition indicates that the first dictionary was first published in 1773.
1285:
992:
in 1781, describing it as a cake gifted to clergy who carried the statues used in
3237:
3164:
3125:
4022:
3617:
3546:
3526:
3466:
3430:
3420:
2686:
1571:
1414:
1349:
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878:
830:
798:
772:
732:
686:
671:
358:
342:
327:
240:
184:
172:
117:
3204:(in European Portuguese). Direção-Geral de Agricultura e Desenvolvimento Rural.
3014:
2146:(in Brazilian Portuguese). Sociedade Propagadora dos Conhecimentos Uteis. 1845.
868:
662:
551:
3850:
3800:
3707:
3687:
3652:
3551:
3511:
3476:
3425:
3063:
2816:(PDF) (in European Portuguese). Associação de Produtores de Pão de Ló de Ovar.
1594:
1547:
1361:
1345:
1324:
1189:
1149:
1012:
993:
988:
sponge cake began in the late 18th century. It was first recorded in the book
654:
341:
seen today, it was a thick pudding made solely with ground almonds instead of
256:
224:
3209:
1737:
The surplus of egg yolks was a byproduct. Egg whites were used as a form of
3840:
3757:
3692:
3571:
3389:
2848:(in European Portuguese). Escola Superior de Hotelaria e Turismo do Estoril.
1418:
1202:
1184:
1137:
1004:
826:
675:
3667:
3456:
2813:
Caderno de Especificações do Pão de Ló de Ovar - Indicação Geográfica Prote
2689:" (in European Portuguese). Tiago e Isilda Brandão, Lda. 29 September 2022.
2631:
1782:
596:) is a baked confectionery whose etymology comes from "to bake twice". The
1867:
1841:
1816:
1450:
1163:. However, the king was impressed by the mishap and the recipe persisted.
259:. Another further specifies he was a German man with the last name "Lot".
3876:
3830:
3805:
3762:
3752:
3747:
3682:
3581:
3541:
3521:
3516:
3496:
3471:
3364:
2327:
Commission Implementing Regulation (EU) 2016/1407, (accessed 28-Oct-2023)
1725:
1685:
1584:
1579:
1537:
1529:
1469:
1455:
894:
794:
767:
582:
232:
223:" is attributed to several theories. One suggests it is derived from the
17:
2864:
Pão-de-Ló de Fornelos, em Fafe: o segredo é a qualidade dos ingredientes
1070:
is a sponge cake generally made with whole eggs, flour, sugar, salt and
3777:
3697:
3597:
3405:
3201:
2767:
1746:
1669:
1589:
1525:, describing the egg whites beaten until stiff akin to castle towers.
1496:
1491:
One popular belief is said that the name was derived from the Spanish,
1380:
cake is believed to have been created in the early 1900s, in Fornelos,
901:
846:
822:
667:
592:
290:
89:
4017:
2987:(in Portuguese). Direção-Geral de Agricultura e Desenvolvimento Rural.
2976:(in Portuguese). Direção-Geral de Agricultura e Desenvolvimento Rural.
2965:(in Portuguese). Direção-Geral de Agricultura e Desenvolvimento Rural.
2954:(in Portuguese). Direção-Geral de Agricultura e Desenvolvimento Rural.
2943:(in Portuguese). Direção-Geral de Agricultura e Desenvolvimento Rural.
2925:(in Portuguese). Direção-Geral de Agricultura e Desenvolvimento Rural.
2914:(in Portuguese). Direção-Geral de Agricultura e Desenvolvimento Rural.
2903:(in Portuguese). Direção-Geral de Agricultura e Desenvolvimento Rural.
2892:(in Portuguese). Direção-Geral de Agricultura e Desenvolvimento Rural.
2881:(in Portuguese). Direção-Geral de Agricultura e Desenvolvimento Rural.
1650:
in Naples. The collection would be published into a cookbook known as
1565:
211:
There are various, and some controversial, theories of where the name
3835:
3607:
3415:
1738:
1518:
1256:
1229:
1042:
traditionally made in its peculiar method within the municipality of
740:
2112:"Portugal Food: 13 Must-Try Hearty Portuguese Dishes - CÚRATE Trips"
1244:
3194:
3677:
2703:
Azulejos : semanario illustrado de sciencias, lettras e artes
2520:
Azulejos : semanario illustrado de sciencias, lettras e artes
1677:
1673:
1449:
1421:
1302:
1243:
1109:
1095:
1075:
1059:
1008:
972:
936:
867:
862:
761:
690:
545:
236:
196:
192:
180:
113:
1442:
underscoring the importance in the culinary tradition in Brazil.
3904:
3440:
3153:
César é agora o guardião do pão-de-ló de Fornelos, "o autêntico"
1754:
1381:
1043:
809:. It was here that the nuns kept alive the Moorish confections.
244:
188:
75:
3335:
689:
named Giovan Battista Cabona who accompanied the ambassador of
2732:
Il monaco buongustaio: Dolci e liquori dall'Italia e dal mondo
1148:
The cake is mainly made with egg yolks, sugar, and flour, and
818:
400:
by Anthony Vieyra (edited by J.P. Aillaud) printed in 1813.
269:
noted that in history, this sponge cake has been spelled as "
2768:
Pão-de-ló: history & recipe of Portugal's favorite cake
2757:
Receita de Pão de Ló de Coimbra - Momentos Doces e Salgados
2729:
Bianchini, Bianca; Stanzione, Marcello (28 November 2022).
1384:
by the Freitas family. It contains eggs, sugar, and flour.
396:, well beaten together, and then baked", according to the
297:(TermCoord), although it continues to be written both as "
3207:
Rodrigues, Domingos (1693). Ferreyra, Manoel Luiz (ed.).
1123:
This sponge cake is believed to have originated from the
953:
Directorate-General for Agriculture and Rural Development
951:
varieties were classified as traditional products by the
3265:
Pão Doce: The Sweet Bread That Tells the Story of Lisbon
3151:
Moreira, José Augusto; Lopes, Tiago (27 October 2022). "
463:(ed. 1836) had also indicated other derivatives such as
295:
Terminology Coordination Unit of the European Parliament
3254:
Pão de Ló: A Journey into Portugal's Fluffy Sponge Cake
2782:
Casella, Cesare; Lyness, Stephanie (23 November 2021).
1688:
was consumed only among royalty, nobility, and clergy.
1228:
First created in the 1960s by Maria Alice Sequeira in
455:). This same recipe reappears in the 1836 edition of
3216:
Rodrigues, Domingos (1836). Malicia, J. Gomes (ed.).
2785:
The Fundamental Techniques of Classic Italian Cuisine
962:
Portuguese Federation of Gastronomic Confraternities
3933:
3897:
3859:
3793:
3786:
3590:
3449:
3398:
3377:
2752:(PDF). Adelaide, Australia: University of Adelaide.
143:
123:
105:
95:
85:
71:
56:
3314:RE-PRESENT: From Portugal to Japan, and vice versa
955:(DGARD), a Portuguese government agency under the
398:Dictionary of the Portuguese and English Languages
283:Portuguese Language Orthographic Agreement of 1990
243:". Another theory is that it is from the term for
3106:Modesto, Maria de Lourdes; Praça, Afonso (1999).
3042:Hosking, Richard (20 November 2014). "Kasutera".
2821:Commission Implementing Regulation (EU) 2016/1407
1319:Believed to have been created by the nuns of the
861:in 1834, some of the recipes made its way to the
1540:is the oldest existing castella maker in Japan.
1263:
1220:which it continues to display in present times.
1114:Pão de Ló de Alfeizerão are baked in copper pots
1030:
1016:
724:As the name suggest, it can be derived from the
432:
392:was "made of the finest flour, sugar, eggs, and
32:
2837:" (in Portuguese). Telmo Dias, Unipessoal, Lda.
1480:
1467:to the Japanese which would be known simply as
1025:. The very moist interior is characteristic of
219:" is the conventional definition for "bread", "
3287:Vieyra, Antonio (1813). Aillaud, J. P. (ed.).
3241:(in Portuguese) (1st ed.). Editorial Lavores.
3018:(in Portuguese). Lisbon: Francisco Luiz Ameno.
1474:
1364:originating from Monastery of Saint Claire in
3347:
2766:Carvalho, Bruno; Sena, Maria (4 June 2019). "
845:. A few others that are similar to the dried
8:
3301:Casa A. Teixeira Pinto - Pão de Ló de Arouca
3142:Aprenda a fazer o famoso pão-de-ló de Arouca
2779:(in Brazilian Portuguese). Editora Itatiaia.
731:a similar kind of bread already existing in
30:
3015:Cozinheiro Moderno, ou Nova Arte de Cozinha
1508:
1269:
706:
678:), enriched this bread with eggs to create
635:
608:
528:
508:
488:
468:
438:
408:
405:Cozinheiro Moderno, ou Nova Arte de Cozinha
366:
3790:
3354:
3340:
3332:
3007:Japan National Tourism Organization (JNTO)
1889:
1887:
1885:
1817:"Dicionário Priberam da Língua Portuguesa"
1262:The name of this cake is derived from the
859:Dissolution of the monasteries in Portugal
598:Thesaurus of Castilian or Spanish Language
388:known today existed at least by 1773. The
29:
3165:Tesoro de la Lengua Castellana o Española
3162:Orozco, Sebastián de Covarrubias (1611).
1438:dedicates an entry to sponge cake in the
1251:, a rectangular loaf with a sugar coating
3168:(in Spanish). Madrid: imp. Luís Sánchez.
2799:Castro, Margarida (11 September 2021). "
2755:Carvalheiro, Célia (18 February 2022). "
2715:The Oxford Companion to Sugar and Sweets
2540:Carvalheiro (2022). (accessed 29-Oct-23)
2178:
2176:
2166:
2164:
2162:
1932:
1930:
1928:
1926:
1924:
1922:
1920:
1821:Dicionário Priberam da Língua Portuguesa
1801:
1799:
1797:
1795:
1793:
1791:
1170:
1011:added. The cake is typically baked in a
1003:It is made with a substantial amount of
3273:Transformation of Tradition and Culture
3219:Arte de Cozinha dividida em tres partes
3210:Arte de Cozinha dividida em tres partes
3140:Morais, Filomena (28 September 2017). "
3066:" (in European Portuguese). 2 May 2019.
3048:. Oxford, UK: Oxford University Press.
2718:. Oxford, UK: Oxford University Press.
2067:
2065:
2046:
2044:
1962:
1960:
1774:
1631:
739:, a traditional baked sponge cake from
658:Catherine of Austria, Queen of Portugal
3148:(in European Portuguese). Wace Studio.
3112:. Vol. 2 (1. ed.). Lisboa: Ed. Verbo.
3045:The Oxford Companion to Food (3rd ed.)
2825:Official Journal of the European Union
2801:I-ATE Food Term of the Week: Pão de Ló
2079:
2077:
1240:Bolinhol (Pão-de-ló Coberto de Vizela)
2489:Filomena (2017), (accessed 29-Oct-23)
1936:Carvalho (2019), (accessed 27-Oct-23)
418:Modern Cook or the New Art of Cooking
7:
2990:Freilão, Emília (24 October 2011). "
2746:Boileau, Janet P. (31 August 2010).
2582:Moreira (2022), (accessed 29-Oct-23)
2468:Freilão (2011), (accessed 29-Oct-23)
1912:Livro de Cozinha da Infanta D. Maria
1653:Livro de Cozinha da Infanta D. Maria
817:produced throughout Portugal by the
559:(Spanish bread) predecessors to the
3293:(2nd ed.). London, UK: F. Wingrave.
3270:Tsukamoto, Miho (7 February 2018).
3171:Portugal, Maria Infanta of (1967).
3095:(in Portuguese). Editora Itatiaia.
3080:Luz, Paula Sofia (13 April 2023). "
2283:Produtos Tradicionais Portugueses,
1893:Castro (2021), (accessed 30-Oct-23)
1638:Maria moved to Italy to become the
759:in the text) were already noticed.
3123:Modesto, Maria de Lourdes (2001).
3109:Festas e comeres do povo português
2761:Receitas Momentos Doces e Salgados
1648:Vittorio Emanuele National Library
1119:Pão de Ló de Alfeizerão (do Preto)
653:). It was likely referring to the
239:are rigged" or "thin fabric, like
25:
3202:Produtos Tradicionais Portugueses
2985:Produtos Tradicionais Portugueses
2974:Produtos Tradicionais Portugueses
2963:Produtos Tradicionais Portugueses
2952:Produtos Tradicionais Portugueses
2941:Produtos Tradicionais Portugueses
2923:Produtos Tradicionais Portugueses
2912:Produtos Tradicionais Portugueses
2901:Produtos Tradicionais Portugueses
2890:Produtos Tradicionais Portugueses
2879:Produtos Tradicionais Portugueses
2616:(10a. ed.). Global Editora.
2613:Dicionário do folclore brasileiro
1159:was inadvertently served to King
1048:Protected Geographical Indication
568:Spanish, French and Italian roots
4016:
4004:
3363:
2773:Cascudo, Luís da Câmara (1983).
2697:Pão-de-ló de Figueiró dos Vinhos
2610:Cascudo, Luís da Câmara (2001).
2591:Rui (2023), (accessed 29-Oct-23)
2573:Luz (2023). (accessed 29-Oct-23)
1644:Alexander Farnese, Duke of Parma
1564:
1550:
1440:Dictionary of Brazilian Folklore
1405:in the early 1500s. In the book
1208:In 1888, the cake was awarded a
935:would be achieved by the use of
889:Historically, some varieties of
745:Arte do Cosinheiro e do Copeiro,
697:. He presented this cake to the
682:. One popular story recounts an
572:Another similar cake related to
42:
3183:Recette de Pao de lo de Coimbra
3003:Fukusaya's Famous Castella Cake
2862:Dias, Rui (9 September 2023). "
2810:Catalão, Rui Jorge (May 2012).
2666:Fukusaya’s Famous Castella Cake
2531:Portugues. (accessed 29-Oct-23)
2348:Sá (2016), (accessed 27-Oct-23)
2143:Arte do cosinheiro e do copeiro
1680:during their occupation of the
94:
55:
3126:Traditional Portuguese Cooking
2712:Baca, Frances (1 April 2015).
1125:Mosteiro de Santa Maria de Cós
984:The origins of this artisanal
743:. In the Portuguese cookbook
693:on a trip to Spain during the
1:
3071:A universalidade do Pão de Ló
2805:Terminology Coordination Unit
2788:. French Culinary Institute.
2735:(in Italian). Edizioni Ares.
1344:is sometimes used as leaven.
337:in the mid-1500s. Unlike the
3951:Queijo de Cabra Transmontano
2842:Conventual ou não conventual
2425:(2019), (accessed 28-Oct-23)
1676:were both introduced by the
1499:term is believed to be from
1428:, one of the leaders of the
1411:Antônio de Alcântara Machado
603:It took root in Portugal as
403:It was in 1780, in the book
3487:Carne de porco à alentejana
3303:" (in European Portuguese).
3189:(in French). CCM Benchmark.
3187:Journal des Femmes Cuisiner
3093:Vida e morte do bandeirante
3091:Machado, Alcântara (1980).
3021:Gomes, Virgílio Nogueiro. "
1815:S.A, Priberam Informática.
1805:Lopes, (accessed 26-Oct-23)
1481:
1407:Vida e Morte do Bandeirante
959:that collaborates with the
829:and sugar, and very little
735:. A similar product is the
423:) by Lucas Rigaud, chef to
4070:
3307:Vizela Segredos De Um Vale
3192:Priberam Informática S.A.
2709:(1): 8. 21 September 1907.
2705:. "Pão de Ló de Coimbra".
2448:Vizela Segredos De Um Vale
2191:Gomes (accessed 30-Oct-23)
2182:Costa (accessed 30-Oct-23)
1430:Pernambucan Revolt of 1817
1397:The Portuguese introduced
1360:Baked in a pan similar to
1348:is also used as a modern,
787:
666:. It is believed that the
235:side of a ship, where the
3999:
3232:(in European Portuguese).
3088:(in European Portuguese).
3029:(in European Portuguese).
2937:Pão-de-Ló (Região Centro)
2870:(in European Portuguese).
2763:(in European Portuguese).
2359:Pão-de-Ló (Região Centro)
1823:(in Brazilian Portuguese)
1475:
1054:Pão de Ló (Região Centro)
877:resembles the modern day
591:
41:
3290:Portuguese & English
2998:. Municipio de Alpiarça.
2948:Pão-de-Ló (Região Norte)
2827:. L 229. 12 August 2016.
2372:Pão-de-Ló (Região Norte)
2296:Bianchini (2022), p. 167
2200:Boileau (2010), P. 82-85
2092:Rodrigues (1693), p. 135
2038:Rodrigues (1836), p. 223
2029:Rodrigues (1836), p. 139
2020:Rodrigues (1836), p. 138
2011:Rodrigues (1836), p. 217
1966:Rodrigues (1693), p. 161
1310:packaged in plastic wrap
1086:Pão de Ló (Região Norte)
923:became the precursor to
775:and predecessors to the
326:", was indicated in the
215:is derived from. While "
51:are baked in paper molds
3991:Serra da Estrela cheese
3860:Non alcoholic beverages
3276:. Xlibris Corporation.
2959:Pão-de-Ló de Alfeizerão
2831:Confeitaria Santa Luzia
2562:Confeitaria Santa Luzia
2385:Pão-de-Ló de Alfeizerão
1844:, (accessed 26-Oct-23)
1534:Castella Honke Fukusaya
1532:. Established in 1624,
1296:In the municipality of
957:Ministry of Agriculture
929:Portuguese sweet breads
459:by Domingos Rodrigues.
293:as acknowledged by the
3743:Pudim Abade de Priscos
3577:Tripas à Moda do Porto
3492:Carne de vinha d'alhos
3235:Santos, Laura (1962).
3075:www.revistadevinhos.pt
3064:Pão de Ló de Rio Maior
3012:Giraud, Lucas (1780).
2981:Pão-de-Ló de Rio Maior
2970:Pão-de-Ló de Margaride
2807:. European Parliament.
2564:. (accessed 29-Oct-23)
2552:. (accessed 29-Oct-23)
2501:. (accessed 29-Oct-23)
2480:. (accessed 29-Oct-23)
2450:, (accessed 29-Oct-23)
2411:Pão-de-Ló de Rio Maior
2398:Pão-de-Ló de Margaride
2083:Hosking (2014), p. 441
1785:, (accessed 26-Oct-23)
1712:Portuguese sweet bread
1615:Portuguese sweet bread
1504:
1460:
1436:Luís da Câmara Cascudo
1311:
1264:
1252:
1224:Pão de Ló de Rio Maior
1216:, and in 1893 by King
1179:
1176:Pão de Ló de Margaride
1167:Pão de Ló de Margaride
1115:
1092:North Region, Portugal
1031:
1017:
981:
881:
780:
564:
433:
289:" was spelled without
263:Luís da Câmara Cascudo
252:
33:
27:Portuguese sponge cake
3941:Castelo Branco cheese
3027:www.virgiliogomes.com
2930:Pão de Ló de Ovar IGP
2835:Pão-de-Ló Tradicional
2510:Santos (1962), p. 224
2307:Pão de Ló de Ovar IGP
2261:Boileau (2010), P. 50
2170:Boileau (2010), P. 74
2156:Boileau (2010), P. 68
2101:Boileau (2010), P. 51
2002:Giraud (1780), p. 351
1993:Vieyra (1813), p. 425
1984:Vieyra (1813), p. 425
1954:Boileau (2010), P. 81
1945:Boileau (2010), P. 72
1902:Cascudo (1983), p.350
1866:Dicionário Priberam,
1840:Dicionário Priberam,
1781:Dicionário Priberam,
1751:clarification process
1658:University of Coimbra
1453:
1306:
1247:
1178:is a ring-shaped cake
1174:
1113:
976:
871:
765:
747:similarities between
632:biscoytos de la Reyna
549:
525:pão de ló de pistache
505:pão de ló de amêndoas
3537:Galinha à Portuguesa
2979:Fernandes, Daniel. "
2968:Fernandes, Daniel. "
2957:Fernandes, Daniel. "
2946:Fernandes, Daniel. "
2935:Fernandes, Daniel. "
2928:Fernandes, Daniel. "
2917:Fernandes, Daniel. "
2906:Fernandes, Daniel. "
2895:Fernandes, Daniel. "
2884:Fernandes, Daniel. "
2873:Fernandes, Daniel. "
2699:". (in Portuguese).
2668:(accessed 27-Oct-23)
2656:(accessed 26-Oct-23)
2438:(accessed 29-Oct-23)
2413:(accessed 28-Oct-23)
2400:(accessed 28-Oct-23)
2387:(accessed 28-Oct-23)
2374:(accessed 28-Oct-23)
2361:(accessed 28-Oct-23)
2339:(accessed 28-Oct-23)
2309:(accessed 27-Oct-23)
2287:(accessed 27-Oct-23)
2274:(accessed 30-Oct-23)
2252:(accessed 30-Oct-23)
2239:(accessed 30-Oct-23)
2226:(accessed 30-Oct-23)
2213:(accessed 30-Oct-23)
2050:Coxall (2018), p. 35
1870:(accessed 26-Oct-23)
1857:(accessed 26-Oct-23)
1741:, for the making of
1605:Ladyfinger (biscuit)
1218:Carlos I of Portugal
1161:Carlos I of Portugal
990:Irmandade dos Passos
318:The first record of
314:1500s to early 1600s
257:Magaride, Felgueiras
4011:Portugal portal
3794:Alcoholic beverages
3502:Cozido à portuguesa
3385:Pastéis de bacalhau
3213:. Lisbon, Portugal.
3195:Dicionário Priberam
3181:Portugues, Marie. "
3069:Lopes, J.A. Dias. "
1975:Baca (2015), p. 994
1388:Outside of Portugal
1366:Figueiró dos Vinhos
1356:Figueiró dos Vinhos
1308:Pão de Ló de Arouca
1135:and brought to the
431:is defined also as
425:Maria I of Portugal
394:orange-flower-water
349:Late 1600s to 1800s
38:
3872:Café com cheirinho
3733:Pastel de Tentúgal
3567:Peixinhos da horta
3532:Galinha à Africana
3371:Portuguese cuisine
3312:Zervigon, Clara. "
3267:". www.lisbon.vip.
3060:Jornal dos Sabores
2996:www.cm-alpiarca.pt
2897:Cavacas de Resende
2875:Bolinhol de Vizela
2840:Costa, Gilberto. "
2693:All About Portugal
2550:All About Portugal
2436:Bolinhol de Vizela
2423:Jornal dos Sabores
1610:Portuguese Cuisine
1493:Kingdom of Castile
1461:
1321:Mosteiro de Arouca
1312:
1253:
1180:
1133:Revolution of 1910
1116:
1015:vessel lined with
982:
882:
781:
695:Renaissance period
565:
355:Domingos Rodrigues
4036:
4035:
3946:Queijo de Azeitão
3893:
3892:
3638:Conventual sweets
3613:Barriga de freira
3557:Polvo à Lagareiro
3325:Fukusaya Co., Ltd
3282:978-1-5434-7957-7
3229:AGRICULTURA E MAR
3223:Lisbon, Portugal.
3135:978-972-22-1173-4
3101:978-85-319-0707-4
3054:978-0-19-967733-7
3037:Pão de Ló de Ovar
3023:Doces Conventuais
2857:978-84-945305-4-8
2794:978-1-61312-391-1
2741:978-88-9298-292-5
2724:978-0-19-931362-4
2623:978-85-260-0644-7
1682:Iberian Peninsula
1642:, after marrying
1600:Conventual sweets
1424:, politician and
1155:An "undercooked"
978:Pão de Ló de Ovar
969:Pão de Ló de Ovar
815:conventual sweets
790:Conventual sweets
784:Conventual sweets
578:Iberian Peninsula
485:pão de ló torrado
335:Maria of Portugal
161:
151:
150:
66:
57:Alternative names
49:Pão de Ló de Ovar
16:(Redirected from
4061:
4054:Portuguese cakes
4021:
4020:
4009:
4008:
4007:
3981:São Jorge cheese
3791:
3773:Toucinho do Céu
3768:Torta de Azeitão
3723:Pastel de feijão
3663:Fatias do Freixo
3633:Chocolate salami
3562:Portuguese sauce
3482:Canja de galinha
3368:
3367:
3356:
3349:
3342:
3333:
3263:Tavares, Inês. "
3252:Tavares, Inês. "
3159:(in Portuguese).
3077:(in Portuguese).
2908:Fatias do Freixo
2683:A Teixeira Pinto
2669:
2663:
2657:
2651:
2645:
2642:
2636:
2635:
2607:
2601:
2598:
2592:
2589:
2583:
2580:
2574:
2571:
2565:
2559:
2553:
2547:
2541:
2538:
2532:
2529:
2523:
2517:
2511:
2508:
2502:
2496:
2490:
2487:
2481:
2478:A Teixeira Pinto
2475:
2469:
2466:
2460:
2457:
2451:
2445:
2439:
2432:
2426:
2420:
2414:
2407:
2401:
2394:
2388:
2381:
2375:
2368:
2362:
2355:
2349:
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2328:
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2316:
2310:
2303:
2297:
2294:
2288:
2281:
2275:
2268:
2262:
2259:
2253:
2246:
2240:
2233:
2227:
2224:Fatias do Freixo
2220:
2214:
2211:Cavacas do Marco
2207:
2201:
2198:
2192:
2189:
2183:
2180:
2171:
2168:
2157:
2154:
2148:
2147:
2138:
2132:
2129:
2123:
2122:
2120:
2119:
2108:
2102:
2099:
2093:
2090:
2084:
2081:
2072:
2071:Tsukamoto (2018)
2069:
2060:
2057:
2051:
2048:
2039:
2036:
2030:
2027:
2021:
2018:
2012:
2009:
2003:
2000:
1994:
1991:
1985:
1982:
1976:
1973:
1967:
1964:
1955:
1952:
1946:
1943:
1937:
1934:
1915:
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1894:
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1880:
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1871:
1864:
1858:
1851:
1845:
1838:
1832:
1831:
1829:
1828:
1812:
1806:
1803:
1786:
1779:
1762:
1743:communion wafers
1735:
1729:
1721:
1715:
1704:
1698:
1695:
1689:
1667:
1661:
1640:Duchess of Parma
1636:
1574:
1569:
1568:
1560:
1555:
1554:
1553:
1524:
1521:
1516:
1513:
1510:
1486:
1484:
1478:
1477:
1283:
1280:
1277:
1274:
1271:
1267:
1214:Duke of Braganza
1188:of Margaride in
1182:Named after the
1046:was awarded the
1034:
1020:
874:Gâteau de Savoie
843:fatias de Freixo
839:cavacas do Marco
753:Gâteau de Savoie
737:Gâteau de Savoie
720:
717:
714:
711:
708:
652:
649:
645:biscuits of the
643:
640:
637:
630:, it appears as
625:
622:
616:
613:
610:
595:
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380:
377:
374:
371:
368:
159:
106:Main ingredients
80:Conventual sweet
61:
46:
39:
37:
36:
21:
4069:
4068:
4064:
4063:
4062:
4060:
4059:
4058:
4039:
4038:
4037:
4032:
4028:Portuguese wine
4023:Food portal
4015:
4005:
4003:
3995:
3976:Santarém cheese
3929:
3910:Broa de Avintes
3889:
3855:
3826:Madeira Brewery
3821:Macieira Brandy
3816:Liquorice stick
3782:
3658:Fatias de Tomar
3628:Bolo de bolacha
3586:
3445:
3411:Azaruja sausage
3394:
3373:
3362:
3360:
3330:
2770:". Amass. Cook.
2678:
2673:
2672:
2664:
2660:
2652:
2648:
2643:
2639:
2624:
2609:
2608:
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2518:
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2326:
2322:
2317:
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2300:
2295:
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2278:
2269:
2265:
2260:
2256:
2247:
2243:
2234:
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2217:
2208:
2204:
2199:
2195:
2190:
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2110:
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2049:
2042:
2037:
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2028:
2024:
2019:
2015:
2010:
2006:
2001:
1997:
1992:
1988:
1983:
1979:
1974:
1970:
1965:
1958:
1953:
1949:
1944:
1940:
1935:
1918:
1910:
1906:
1901:
1897:
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1865:
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1852:
1848:
1839:
1835:
1826:
1824:
1814:
1813:
1809:
1804:
1789:
1780:
1776:
1771:
1766:
1765:
1739:clothing starch
1736:
1732:
1722:
1718:
1705:
1701:
1696:
1692:
1668:
1664:
1656:in 1967 by the
1637:
1633:
1628:
1623:
1570:
1563:
1558:Portugal portal
1556:
1551:
1549:
1546:
1522:
1517:
1514:
1511:
1495:. However, the
1472:
1465:bolo de Castela
1448:
1395:
1390:
1374:
1358:
1333:
1317:
1294:
1281:
1278:
1275:
1272:
1242:
1226:
1198:queijo da Serra
1169:
1121:
1088:
1056:
971:
945:
887:
813:was one of the
792:
786:
718:
715:
712:
709:
650:
644:
641:
638:
628:Arte de Cozihna
623:
617:
614:
611:
605:bolo de Castela
580:is the Spanish
570:
540:
537:
534:
531:
520:
517:
514:
511:
500:
497:
494:
491:
480:
477:
474:
471:
461:Arte de Cozinha
457:Arte de Cozinha
452:
447:
444:
441:
420:
417:
414:
411:
384:The version of
378:
375:
372:
369:
363:Arte de Cozinha
351:
316:
311:
209:
187:. Unlike other
138:
136:
134:
133:• de Alfeizerão
132:
130:
129:• Região Centro
128:
96:Place of origin
78:
52:
31:
28:
23:
22:
15:
12:
11:
5:
4067:
4065:
4057:
4056:
4051:
4041:
4040:
4034:
4033:
4031:
4030:
4025:
4013:
4000:
3997:
3996:
3994:
3993:
3988:
3983:
3978:
3973:
3968:
3963:
3961:Queijo do Pico
3958:
3956:Queijo de Nisa
3953:
3948:
3943:
3937:
3935:
3931:
3930:
3928:
3927:
3922:
3920:Pao Alentejano
3917:
3912:
3907:
3901:
3899:
3895:
3894:
3891:
3890:
3888:
3887:
3882:
3879:
3874:
3869:
3863:
3861:
3857:
3856:
3854:
3853:
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3838:
3833:
3828:
3823:
3818:
3813:
3808:
3803:
3797:
3795:
3788:
3784:
3783:
3781:
3780:
3775:
3770:
3765:
3760:
3755:
3750:
3745:
3740:
3735:
3730:
3728:Pastel de nata
3725:
3720:
3715:
3710:
3705:
3700:
3695:
3690:
3685:
3680:
3675:
3670:
3665:
3660:
3655:
3650:
3645:
3640:
3635:
3630:
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3594:
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3408:
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3392:
3387:
3381:
3379:
3375:
3374:
3361:
3359:
3358:
3351:
3344:
3336:
3329:
3328:
3317:
3310:
3304:
3294:
3285:
3268:
3261:
3258:www.lisbon.vip
3250:
3233:
3224:
3214:
3205:
3199:
3190:
3179:
3169:
3160:
3149:
3138:
3121:
3104:
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3078:
3067:
3057:
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3019:
3010:
2999:
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2700:
2690:
2679:
2677:
2674:
2671:
2670:
2658:
2646:
2637:
2622:
2602:
2600:Machado (1980)
2593:
2584:
2575:
2566:
2554:
2542:
2533:
2524:
2512:
2503:
2491:
2482:
2470:
2461:
2459:Modesto (2001)
2452:
2440:
2427:
2415:
2402:
2389:
2376:
2363:
2350:
2341:
2329:
2320:
2318:Catalão (2012)
2311:
2298:
2289:
2276:
2263:
2254:
2241:
2228:
2215:
2202:
2193:
2184:
2172:
2158:
2149:
2133:
2131:Casella (2021)
2124:
2103:
2094:
2085:
2073:
2061:
2052:
2040:
2031:
2022:
2013:
2004:
1995:
1986:
1977:
1968:
1956:
1947:
1938:
1916:
1904:
1895:
1881:
1879:Modesto (1999)
1872:
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465:pão de ló fofo
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1352:alternative.
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716:Spanish bread
704:
703:pan di Spagna
701:and named it
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557:pan di Espana
555:, one of the
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231:meaning the "
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201:baking powder
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127:• de Ovar PGI
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81:
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19:
4049:Sponge cakes
3986:Serpa cheese
3925:Pão de Mafra
3915:Bolo do caco
3811:Licor Beirão
3738:Papo-de-anjo
3712:
3703:Natas do Céu
3673:Fios de ovos
3643:Doce de gila
3324:
3321:福砂屋オフィシャルサイト
3316:". Appetite.
3306:
3297:Visit Arouca
3296:
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3227:
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2783:
2774:
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2747:
2730:
2713:
2706:
2702:
2692:
2682:
2676:Bibliography
2661:
2654:福砂屋オフィシャルサイト
2649:
2640:
2612:
2605:
2596:
2587:
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2569:
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2549:
2545:
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2527:
2522:(1907), p. 8
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2499:Visit Arouca
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2187:
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2127:
2116:. Retrieved
2114:. 2022-06-27
2106:
2097:
2088:
2055:
2034:
2025:
2016:
2007:
1998:
1989:
1980:
1971:
1950:
1941:
1911:
1907:
1898:
1875:
1862:
1849:
1836:
1825:. Retrieved
1820:
1810:
1777:
1733:
1719:
1707:
1706:Similar to
1702:
1693:
1665:
1651:
1634:
1527:
1490:
1468:
1464:
1462:
1454:
1434:
1406:
1398:
1396:
1378:North Region
1375:
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998:Semana Santa
989:
986:North Region
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911:fios de ovos
909:
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729:Pain de lof,
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661:
631:
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602:
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581:
573:
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518:almond bread
504:
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478:fluffy bread
464:
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265:a Brazilian
261:
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210:
164:
163:
154:
153:
152:
48:
3618:Bolo de mel
3547:Milho frito
3527:Francesinha
3467:Caldo verde
2992:Gastronomia
2434:Fernandes,
2409:Fernandes,
2396:Fernandes,
2383:Fernandes,
2370:Fernandes,
2357:Fernandes,
2305:Fernandes,
2248:Fernandes,
2235:Fernandes,
2222:Fernandes,
2209:Fernandes,
1572:Food portal
1415:Frei Caneca
1350:gluten free
879:sponge cake
831:wheat flour
799:viticulture
773:sponge cake
733:Middle Ages
687:pastry chef
672:crypto-Jews
663:Pan Candeal
552:Pan candeal
359:recipe book
343:wheat flour
328:manuscripts
324:pãoo de llo
241:cheesecloth
185:wheat flour
173:sponge cake
118:wheat flour
60:Pão-de-Ló (
4043:Categories
3851:Super Bock
3801:Aguardente
3708:Ovos moles
3688:Guardanapo
3653:Encharcada
3552:Pataniscas
3477:Caldeirada
3426:Farinheira
3378:Appetizers
3146:Ekonomista
2886:Caladinhos
2285:Introducao
2237:Caladinhos
2118:2024-03-26
1827:2024-03-26
1753:of making
1621:References
1595:Sugee cake
1501:Portuguese
1497:homonymous
1409:by author
1362:bundt cake
1346:Cornstarch
1325:pound cake
1190:Felgueiras
1150:aguardente
1143:Alfeizerão
1013:terracotta
994:procession
927:and other
851:caladinhos
788:See also:
771:, Spanish
590:(English:
449:Savoy cake
281:". In the
279:pão-de-lot
249:Portuguese
225:Old-French
170:Portuguese
165:pães de ló
139:• Bolinhol
124:Variations
3971:Requeijão
3881:Laranjada
3841:Port wine
3787:Beverages
3758:Serradura
3748:Rabanadas
3713:Pão de Ló
3693:Malassada
3572:Torresmos
3390:Torricado
2919:Melindres
2687:Pão de Ló
2270:Tavares,
2250:Melindres
1855:Pão-de-Ló
1853:Tavares,
1419:Carmelite
1399:pão de ló
1340:to bake.
1286:Guimarães
1203:port wine
1185:freguesia
1157:pão de ló
1138:freguesia
1104:pão-de-ló
1068:pão de ló
1040:pão de ló
1038:In 2016,
1029:known as
1005:egg yolks
949:pão de ló
943:Varieties
939:instead.
933:pão de ló
921:Pão de Ló
891:pão de ló
855:melindres
835:pão de ló
827:egg yolks
811:Pão de Ló
777:pão de ló
749:pão de ló
676:Sephardic
655:Castilian
576:from the
574:pão de ló
561:pão de ló
429:pão de ló
390:pão de ló
386:pão de ló
361:known as
353:In 1693,
339:pão de ló
320:pão de ló
303:pão de ló
299:pão-de-ló
287:pão de ló
271:pam-de-ló
213:pão de ló
207:Etymology
155:Pão de Ló
34:Pão de Ló
18:Pão-de-ló
3885:Mazagran
3831:Medronho
3806:Ginjinha
3763:Tigelada
3753:Sericaia
3718:Pão doce
3683:Goiabada
3591:Desserts
3542:Gaspacho
3522:Feijoada
3517:Espetada
3497:Cebolada
3472:Cabidela
3431:Linguiça
3421:Chouriço
3399:Sausages
2846:ESHTE.pt
2644:Zervigon
2632:3608786M
2272:Pão doce
1769:Citation
1726:palatial
1708:pão doce
1686:Marzipan
1585:Castella
1580:Bizcocho
1544:See also
1538:Nagasaki
1530:Nagasaki
1482:kasutēra
1470:castella
1456:Castella
1372:Fornelos
1298:Alpiarça
1292:Alpiarça
1249:Bolinhol
1129:Alcobaça
1098:and the
1094:between
925:pão doce
895:leavened
849:such as
837:such as
823:convents
795:Monastic
768:Bizcocho
668:Marranos
618:cake of
588:Bizcocho
583:bizcocho
277:", and "
233:downwind
175:made of
100:Portugal
3934:Cheeses
3778:Velhote
3698:Molotof
3598:Aletria
3512:Empadão
3507:Dobrada
3436:Morcela
3406:Alheira
3369:
3157:PÚBLICO
3129:Verbo.
3086:EVASÕES
2868:EVASÕES
1749:in the
1670:Almonds
1590:Genoise
1512:
1505:castile
1331:Coimbra
1273:
1212:by the
1102:river,
1090:In the
1062:of the
996:during
902:custard
885:Culture
847:biscuit
710:
684:Italian
639:
620:Castile
612:
593:biscuit
532:
523:), and
512:
492:
472:
442:
427:, that
412:
370:
332:Infanta
309:History
301:" and "
291:hyphens
275:pandeló
168:) is a
90:Dessert
64:OA 1990
3898:Breads
3846:Sagres
3836:Poncha
3668:Filhós
3608:Azevia
3603:Areias
3457:Açorda
3450:Dishes
3416:Botelo
3280:
3245:
3133:
3116:
3099:
3052:
3033:GOV.UK
2855:
2792:
2739:
2722:
2630:
2620:
2337:GOV.UK
1914:(1967)
1747:fining
1745:, and
1710:, cf.
1519:castle
1403:Brazil
1393:Brazil
1315:Arouca
1265:linhol
1257:Vizela
1230:Lisbon
1100:Tâmega
1072:orange
1021:paper
1018:almaço
947:Seven
805:, and
741:Savoie
726:French
626:). In
193:breads
183:, and
160:plural
86:Course
3877:Galão
3678:Folar
3582:Xarém
1678:Moors
1674:sugar
1626:Notes
1446:Japan
1422:friar
1376:This
1279:linen
1096:Douro
1076:lemon
1060:Vagos
1023:molds
1009:flour
937:yeast
908:, or
863:laity
691:Genoa
647:queen
237:sails
227:word
197:yeast
189:cakes
181:sugar
114:sugar
3905:Broa
3867:Bica
3441:Paio
3278:ISBN
3243:ISBN
3131:ISBN
3114:ISBN
3097:ISBN
3050:ISBN
2853:ISBN
2833:®. "
2790:ISBN
2737:ISBN
2720:ISBN
2618:ISBN
1757:and
1755:wine
1672:and
1509:lit.
1476:カステラ
1382:Fafe
1270:lit.
1236:.
1074:(or
1044:Ovar
1032:pito
853:and
841:and
819:nuns
751:and
721:).
707:lit.
636:lit.
609:lit.
529:lit.
509:lit.
489:lit.
469:lit.
439:lit.
409:lit.
381:).
367:lit.
273:", "
245:wool
177:eggs
110:Eggs
76:Cake
72:Type
62:pre-
3323:".
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1141:of
1127:in
1058:In
1035:.
1000:.
543:).
503:),
483:),
330:of
305:".
285:, "
229:lof
217:pão
199:or
191:or
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2628:OL
2626:.
2175:^
2161:^
2076:^
2064:^
2043:^
1959:^
1919:^
1884:^
1868:Lã
1842:Ló
1819:.
1790:^
1684:.
1507:,
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1479:,
1432:.
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1066:,
1050:.
1027:ló
904:,
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801:,
586:.
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253:lã
251::
247:,
221:ló
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