Em espera a nespera

An abundant crop of Nesperas growing wild at the end of our street

Nesperas have just come into season.  This is how you say their name: “NESH-pair-ush.” What are they?   They look like loquats They taste vaguely apricot-like, but with a tarter edge and large seeds. What do you do with them? Just COOOOK will ya....

Nesperas in the market

Bolo de nesperas  
 500 g of Nesperas
4 large eggs
200g sugar 
200 g flour + a little for sprinkling
1bsp baking powder
2 tbsp (tablespoons) milk
5 tablespoons of good quality olive oil plus a little for greasing

Preheat oven to 180 º C. Grease a loaf pan with a little oil. Sprinkle with flour. Wash and dry the Nesperas. Cut them in halves lengthwise and remove the stones.                             

Breakfast or snack time is Nespera time

Beat the eggs and sugar until the mixture is fluffy and pale. Add flour, baking powder, milk and oil. Beat well.
Fold in the Nesperas.Transfer the dough to the loaf pan.Put on the middle shelf of the oven and bake at 180 °C - for about 40-45 minutes. Check with a skewer for doneness.Allow to cool completely before slicing.  

Source: Recipe adapted from the 

Portuguese Magazine Saude a Mesa No. 27.