Aproveite a época das nêsperas para criar um bolo húmido, fofo e cheio de sabor a fruta. Esta receita simples transforma as nêsperas num puré doce e aromático que se integra perfeitamente na massa, resultando num bolo com uma cor dourada encantadora e uma textura irresistível. A cobertura de açúcar cria uma crosta fina e crocante que contrasta lindamente com o interior macio, tornando-o o acompanhamento perfeito para um café ou chá da tarde.

Ingredientes (6 Pessoas)

  • 4 ovos
  • 1 1/2 chávenas de açúcar
  • 2 1/2 chávenas de farinha
  • 1 colher de sopa de fermento em pó
  • 50 gr de manteiga derretida
  • 4 colheres de sopa de leite
  • 25 a 30 nêsperas
  • 4 colheres de sopa de açúcar
  • margarina para a forma
  • farinha para a forma

Preparação

  1. Descasque as nêsperas e tire-lhes os caroços.
  2. Num liquidificador reduza as nêsperas a puré.
  3. Pré-aqueça o forno a 180º C.
  4. Numa tigela bata os ovos com o açúcar, e vá acrescentado aos poucos a farinha misturada com o fermento.
  5. Adicione a manteiga derretida e o leite e bata até a mistura ficar homogénea.
  6. Junte o puré de nêsperas e envolva bem.
  7. Unte com manteiga uma forma grande de chaminé e polvilhe-a com farinha.
  8. Coloque o preparado na forma.
  9. Polvilhe o preparado com as 4 colheres de sopa de açúcar.
  10. Leve ao forno cerca de 45 minutos.
  11. Desenforme depois de frio.

From our Portuguese kitchen to yours, here is the English version below.

Loquat Cake

Loquats, known as nêsperas in Portugal, are a wonderfully fragrant spring fruit with a unique flavour that sits somewhere between an apricot, a plum, and a hint of citrus. While delicious eaten fresh, they are absolutely spectacular in baking, where their gentle tartness and perfume can really shine. This simple cake is the perfect way to celebrate their short season.

This recipe transforms the fruit into a smooth purée, which is then folded into a light, buttery sponge. This not only infuses the entire cake with flavour but also creates an incredibly moist and tender crumb. The genius final touch is a generous sprinkle of sugar over the batter before baking, which forms a delightfully thin, crisp crust.

This Loquat Cake is beautiful in its simplicity and needs very little accompaniment. It’s perfect served in thick slices with a cup of tea or coffee. For an extra touch of flavour, you could add the zest of half a lemon to the batter along with the loquat purée. Be sure to use ripe, sweet loquats for the best results.

Ingredients (Serves 6)

  • 4 large eggs
  • 1 1/2 cups caster sugar
  • 2 1/2 cups plain flour
  • 1 tbsp baking powder
  • 50g butter, melted
  • 4 tbsp milk
  • 25 to 30 ripe loquats
  • 4 tbsp caster sugar, for sprinkling
  • Margarine or butter, for greasing
  • Flour, for dusting

Method

  1. Peel the loquats and remove the stones.
  2. In a blender or food processor, blitz the loquats into a smooth purée.
  3. Preheat the oven to 180°C (160°C Fan / Gas Mark 4).
  4. In a large bowl, beat the eggs with the 1 1/2 cups of sugar until light and fluffy. Sift the flour and baking powder together and gradually add it to the egg mixture, beating until just combined.
  5. Add the melted butter and milk and beat until the batter is smooth and homogenous.
  6. Gently fold in the loquat purée until it is well incorporated.
  7. Grease a large bundt or ring tin with margarine/butter and dust it with flour.
  8. Pour the batter into the prepared tin.
  9. Sprinkle the top of the batter evenly with the 4 tablespoons of caster sugar.
  10. Bake for approximately 45 minutes, or until a skewer inserted into the centre comes out clean.
  11. Allow the cake to cool completely in the tin before carefully turning it out.