Sunday, 17 April 2016

Bolo de Nesperas,the easiest cake in the whole world

Its not often one encounters such luck as finding someone has cut down a fruit tree and left all the fruit on it.This is what happened to me just yesterday.The tree in question was a nespera (loquat / medlar )
Originating in China and Japan, the medlar is produced mainly in the south of the Iberian Peninsula, and is therefore very common in the Algarve. 100 grams contains only 45 calories.and the greater excitement of it is that it is the first fruit to ripen in the spring time.

The taste of the loquat is of a peach mixed with apple. It is a very sensitive fruit that should be eaten immediately after being picked and mostly fresh, to enjoy all the nutrients. It is extremely moisturizing (almost 75% of its composition is water), and rich in potassium, which helps detoxify the body and eliminate liquids.
 It is eaten as a fresh fruit and mixes well with other fruits in fresh fruit salads.I find them quite labour intensive.I  prefer to peel them before eating and then of course the stone or in many cases two has to be removed The fruits are also commonly used to make jam, jelly, and chutney, and are delicious poached in light syrup.My windfall yesterday was of the firmer less mature fruit and therefore more suited to pies tarts and cakes.I settled for a cake as the recipe is so simple,just seven ingredients that every cook has to hand.


Bolo de Nesperas  
500 gr deseeded nesperas in halves,(peeled optional but not necessary)
4 large eggs
200 gr sugar
200 gr flour
1 bsp baking powder
2 tbsp milk
5 tbsp olive oil (extra virgem)

Beat the eggs and the sugar
add flour, baking powder, milk and oil and mix well
fold in the fruit
bake at 180 degrees C for 40 to 45 minutes
check with skewer for doneness

3 comments:

  1. I never quite knew what to make of nisperos, when I lived in Spain. This looks delicious.

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  2. thanks for the recipe. tried it and it turned out quite delicious =)

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  3. Hi, Really great effort. Everyone must read this article. Thanks for sharing.

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