Broas castelares look humble beside the taller Christmas cakes, but they are one of the sweets I reach for first. Their little oval shape hides a rich center of sweet potato, almond, coconut, and egg yolk.
They are baked rather than fried, which makes them especially welcome on a table already crowded with rabanadas and filhós. The outside should set and color lightly while the middle stays almost marzipan-soft.
Broas Castelares (Portuguese Sweet Potato Christmas Cakes) Recipe
What you need
Ingredients
- 1 lb (450 g) orange or white sweet potato, cooked and mashed
- 1 cup (200 g) granulated sugar
- 1 cup (100 g) finely ground almonds
- 1/2 cup (45 g) unsweetened shredded coconut
- 3 large egg yolks, plus 1 for brushing
- Zest of 1 orange
- 1 teaspoon ground cinnamon
- 1/4 teaspoon fine salt
- 2 tablespoons all-purpose flour, plus more if needed
Cook along
Instructions
- Combine the sweet potato and sugar in a saucepan and cook over medium-low heat for 8 to 10 minutes, stirring, until thick and glossy. Cool 10 minutes.
- Stir in the ground almonds, coconut, 3 egg yolks, orange zest, cinnamon, salt, and flour. The mixture should be soft but shapeable.
- Chill for 30 minutes. Heat the oven to 375°F (190°C) and line a baking sheet with parchment.
- With damp hands, shape heaping tablespoons into small ovals and arrange on the sheet. Brush with beaten egg yolk.
- Bake 16 to 20 minutes until lightly browned at the edges and on top. Cool fully before moving; they firm as they rest.
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