Honey meets cinnamon and aniseed
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Alcina Teixeira, who lived in Refojos, shared this cake in 2016. She remembered finding it in a magazine by Maria Odette Cortes Valente around 1966, when she was living in Mozambique.
Honey, cinnamon and aniseed meet in this family memory. The age recalled by the interviewee does not establish a proven date of origin.
The account identifies a family practice: Alcina made cakes for celebrations and looked for recipes in magazines. The cake combines honey with sugar and includes olive oil, milk, walnuts and spices. The ring tin belongs to the preparation as recorded. These details help identify this version without presenting it as the only way of making honey cake in Cabeceiras.
Honey cake: open the recorded recipe
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The publication lists walnuts but does not say when to add them. It also gives no oven temperature or baking time. These gaps in the account have been retained.
Read the original recipe →A memory, lots of sweets
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Follow the journey of Alcina
The chronology links Mozambique, the magazine and family sharing in Cabeceiras.
Cassians: small shapes, a long journey →Swap the honey for the lemon
Another recipe from the same set of memories allows you to compare ingredients and shapes.
A recipe that has crossed continents →Return to the landscape of honey
Discover the link between honey and vegetation, without assigning a floral origin to the honey of this recipe.
The landscape also reaches the honey →
Source and context
Basto Land Museum — Honey cake Cabeceiras de Basto (2016)
Accessed: . Editorial summary; the date of consultation is not the date of the facts.