Ovar is a small town in north central Portugal, 30 minutes drive south from Porto. The sponge is known all over the country and it especially popular at Easter.
The resulting cake is a light, airy sponge with an almost medium rare runny centre that will keep for a few days in a sealed container in the fridge.
The best thing is that it is very easy to make with few ingredients and goes superbly with Port.
CHEF'S TIP: To speed up the mixing process, use a cake mixer with the whisk attachment is an almost mandatory tool for this recipe.
My Ovar Cake
- 2 eggs
- 6 egg yolks lightly beaten
- 100g golden caster sugar
- 60g plain flour
In a mixer, beat the eggs and sugar until creamy. Slowly add the egg yolks and whisk for 12-15 minutes until pale and almost tripled in size to a stiff cream.
Sift in the flour and gently fold in.
Line a cake tin with buttered and then floured greaseproof paper (floured side up).
Pour batter into the tin. Bake at 180C for 16 minutes, turn the oven off and leave to cool with oven door open.
Serve with Port.