Hazaragi Pão de Ló

Ingredients

In the Hazaragi adaptation of Pão de Ló, we incorporate traditional Hazaragi ingredients and flavors to create a unique twist. The cake retains its light and airy texture, but we infuse it with fragrant cardamom and rosewater, which are commonly used in Hazaragi desserts. This adds a delightful aromatic touch that complements the delicate sweetness of the cake. We alse have the original recipe for Pão de Ló de Ovar, so you can check it out.

• 6 large eggs 6 large eggs
• 150g (1 1/4 cups) all-purpose flour 150g (1 1/4 cups) all-purpose flour
• 150g (3/4 cup) granulated sugar 150g (3/4 cup) granulated sugar
• 1/2 teaspoon ground cardamom 1/2 teaspoon ground cardamom
• 1 tablespoon rosewater 1 tablespoon rosewater
• Pinch of salt Pinch of salt

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 6g, 2g
• Carbohydrates (total, sugars): 35g, 20g
• Protein: 6g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and grease a round cake pan.
2. 2.
   In a large mixing bowl, beat the eggs and sugar together until pale and fluffy.
3. 3.
   Sift the flour, cardamom, and salt into the egg mixture. Gently fold until just combined.
4. 4.
   Stir in the rosewater, ensuring it is evenly distributed throughout the batter.
5. 5.
   Pour the batter into the prepared cake pan and smooth the top.
6. 6.
   Bake for approximately 30 minutes or until a toothpick inserted into the center comes out clean.
7. 7.
   Remove from the oven and let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Treat your ingredients with care...

• Eggs — Make sure the eggs are at room temperature before using them. This will help achieve a better texture in the cake.

Tips & Tricks

• To ensure a light and airy texture, be gentle when folding the dry ingredients into the egg mixture.
• If you prefer a stronger cardamom flavor, you can increase the amount to 1 teaspoon.
• Serve the Hazaragi Pão de Ló with a dusting of powdered sugar and a sprinkle of crushed pistachios for an extra touch of elegance.

Serving advice

Slice the Hazaragi Pão de Ló into thin wedges and serve it with a dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream. It pairs beautifully with a cup of aromatic Hazaragi tea.

Presentation advice

Place the Hazaragi Pão de Ló on a decorative cake stand and garnish it with fresh edible flowers or a sprinkle of rose petals. The pale golden color of the cake will be beautifully highlighted against a white or pastel-colored backdrop.