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Posted by portugalpress on April 13, 2017
Photo: ANA SOFIA VARELA/OPEN MEDIA GROUP
Photo: ANA SOFIA VARELA/OPEN MEDIA GROUP
Photo: MICHAEL BRUXO/OPEN MEDIA GROUP

Pastelaria Arade, one of Portimão's oldest pastry shops, is making mouths water with its reinvention of a traditional Monchique recipe for Portugal’s folar Easter cake.

“Our folar is different from the others because we use cottage cheese in the dough,” owner Patrícia Carvalho told Barlavento newspaper.

The idea came to her after recovering an old folar recipe from Monchique, which featured cottage cheese as the secret ingredient.

And as she is able to obtain “very good quality cottage cheese” with the help of her parents, recreating the recipe was easy.

Pastelaria Arade is only selling the cake during the Easter season. It costs €12.50 per kilo and is sold with and without the traditional boiled egg, which symbolises the rebirth of Jesus Christ.

But the pastry shop is well-known for several other delicious regional sweets.

Among the most popular is the traditional ‘doce fino’ – small marzipan cakes shaped to look like everything from chickens and pigs to fruit and vegetables.

Another favourite is the traditional Algarve ‘Dom Rodrigo’ – egg threads with cinnamon, the recipe for which dates back to the 1600s.

Once known as Pastelaria Almeida, the pastry shop has been a landmark of Portimão since 1929.

It was taken over by Patrícia Carvalho and her husband in 2004 at a time when it had closed down and was rundown.

After years of investment, it has recovered its status as a must-visit for anyone with a sweet tooth.

Pastelaria Arade is located at Largo 1º de Dezembro, opposite the town’s municipal theatre TEMPO. It is open all year round except for January.

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