Angels’ double chins

Angels’ double chins

Papos d’anjo

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Serves
4
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These little syrup-soaked cakes can be found all over Lisbon. They are rather rich, so I usually prefer to eat them when they are cold, which tones down the sweetness. Here I have reduced the amount of sugar in the syrup and in the cakes, as this allows the other flavours to shine. They are nice served with whipped cream flavoured with a little bit of alcohol, such as aguardente velha or brandy.

Ingredients

Quantity Ingredient
butter, for greasing
flour, for dusting
250g caster sugar
1 cinnamon stick
1 strip orange, zested
1 strip lemon, zested
1 vanilla pod, split lengthways
A splash aguardente velha, cognac or aged dark rum
12 egg yolks
2 eggs
15g cornflour

Method

  1. Preheat the oven to 200°C. Grease a 12-hole muffin tin with butter and dust it with flour.
  2. First, make a sugar syrup: heat 250ml water with the sugar, cinnamon stick and orange and lemon zest. Scrape the vanilla seeds into the pan and add the pod. When the sugar has fully dissolved, increase the heat and boil for 2 minutes. Take the pan off the heat and set aside to infuse for at least 30 minutes, ideally for 1 hour. This syrup is quite sweet and, once cooled, I like to dilute it with about 100ml water (to taste) and add a splash of aguardente to it.
  3. Put the egg yolks, eggs and cornflour in the bowl of a stand mixer and beat at medium-high speed for about 20 minutes, or until the mixture leaves a ribbon trail when you lift some up with a spoon. Pour the mixture into the muffin tin and bake for 10 minutes, or until set. Leave the cakes to cool slightly, then gently remove them from the tin.
  4. Prick the bottom of the cakes with a fork and dip them in and out of the sugar syrup quickly. Spoon some syrup on top of the cakes, taking care not to submerge them. Put them in the fridge and leave them to sit for a couple of hours before serving.
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