Cavacas (Sweet Iced Popovers)
Cavacas (Sweet Iced Popovers) are a very popular dessert or snack, especially around Christmas and Carnival time. For an added treat, drizzle a tablespoon of the Portuguese Beirao liquor.
Makes about a 12 or more depending on the size you make them
- 9 x-large eggs
- 1 cup olive oil
- 2 cups flour
- 1/2 teaspoon table salt
- 2 cups confectionery sugar
- 2-3 tablespoons water or milk
- 1 teaspoon vanilla or lemon extract
Preheat oven to 350° F.
- Using the high speed of an electric mixer, whip the eggs until they are very well beaten, about 1 minute. Still beating, gradually incorporate the olive oil. Sift the flour and salt together and gradually fold into the egg batter. Continue to beat on medium speed for about 10-15 minutes more, incorporating air into the batter.
- Generously oil popover or muffin pans. Pour the batter in so that it fills each cup about half full.
- Place the pans in the preheated oven and bake the cavacas for about 45 minutes until nicely golden. Do not open the oven door during the entire baking process or the cavacas may collapse.
- Remove from the oven when done and cool slightly. Remove them from the pans.
- In a small bowl, whisk together the sugar and 1 tablespoon of water or milk and the vanilla. It should be smooth with the consistency of very thick cream. Add more of the water or milk if needed to achieve the right consistency. Please note that if you use milk, the icing will take longer to dry.
- Drizzle the icing lightly over the Cavacas (Sweet Iced Popovers) while they are still a little warm. Let icing dry before serving. Store in an airtight non-metal container.
They really are a wonderful treat! There are different ratios of eggs depending on which recipe you are following but I really like the one in my book. So perfect with coffee or tea. The great thing is that you can use a regular muffin tin and make them short and shallow or use a popover pan like I did and it gives height. The Olive oil keeps them so moist. Enjoy!