Cavacas is a popover style Portuguese pastry. The dough is light and airy and the glaze has a hint of lemon. Delicious!
The picture makes it look like I know what I’m doing, right? Well, before I was able to achieve competency, I achieved utter failure.
In this very spot is supposed to be a picture of my first batch of copycat Cavacas to showcase the catastrophic result for your amusement. Unfortunately, I accidentally deleted the photo from my camera. Believe me, it looked nothing like the picture above. In fact, it resembled one sloppy mass of pancakes or as I would call "culinary roadkill".
I tried these sweets for the first time recently. My friend Ria brought Cavacas when she and her husband came for a visit. They always arrive armed with deliciousness from the Portuguese bakery. This delightful pastry was among the bounty. It was crusty and sweet on the outside, soft, eggy, and air-pocket-filled on the inside. Needless to say, right up my alley.
Since there are no Portuguese bakeries to be found near me (just as well because I would make way too many frequent visits), I set out to make my own Cavacas. My first instinct was to recreate it using French choux pastry, but yours truly didn't follow the directions carefully and ended up with a mess.
Ria, who from this point on will also be known as a fellow avid baker and lover of all things delicious, graciously gave me the recipe when she heard about my desire to make the pastries. Is she a great friend or what? Thanks Ria! You’re the best!
Did I mention that she is also a great hostess who can put together a dinner party like nobody's business?
Anyway, after seeing the authentic recipe, it was clear that Cavacas are made more in the manner of popovers than choux pastry, therefore a bit easier to make than I thought. Just beware that there are a whole lottta eggs and a whole lotta mixin’. Thank goodness for stand mixers!
To make, just put all the ingredients into the bowl.
Mix away for at least 20 minutes.
Fill greased muffin tins or popover pans halfway with batter.
They come out of the oven looking like this! How cool is that?
Glaze Cavacas while warm.
Update: I finally found out the recipe's creator. Thank you Maria Lawton, the author of Azorean Cooking for a wonderful recipe.