
© Chef Fábio Bernardino

By Fábio Bernardino
Chef and #MedFoodHero Ambassador from Portugal.
Acorn Caco Cake
This recipe is a re-interpretation of flavors in which we compliment sweet potato – a traditional ingredient in Madeiran cake such as this – with the acorn. This combination contrasts both the flavors and colours of the cake, and also enhances the ingredients’ nutritional wealth.
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Prep: 2 hours and 15 minutes | Cook: 10 minutes | Serves: 2
- 300 grams of wheat flour
- 100 grams of acorn flour
- 400 grams of sweet potatoes
- 1 egg
- 50 grams of bait or 8 grams of baker’s yeast
- Cook the sweet potato and let it cool.
- Once cooled, add the wheat flour and acorn flour to the sweet potato and mix well with the egg and the bait / yeast.
- Let it rise.
- Mold it into small flat balls and mark them in a frying pan.
- Finish baking them in the oven.
Did You Know?
[bctt tweet=”Acorns can be eaten raw, roasted or boiled. A particularly delicious way of preparing sweet acorns is by grilling them on charcoal embers. #MedFoodHeroes #RootedEveryday” url=”https://bit.ly/2AKtLRs” prompt=”Tell a friend”]

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