Combine all the ingredients in a bowl, in the order indicated, without separating the yolk from the white, stirring until the mixture is smooth and creamy.
Grease the pan with Azeite de Moura and sprinkle with flour
Bake in the preheated oven, but don’t overcook it so that it becomes moist and the burnt sugar melts inside the cake.

Beat the eggs with the sugar, add the milk and stir in, then add the Moura DOP Organic Extra Virgin Olive Oil and stir in. Add a glass of brandy or fortified wine.
Add the cinnamon and mix well. Add the flour and Royal powder.
Add the chopped apple, half the chopped walnuts and slivered almonds.

Prepare the loin by piercing it several times with the tip of a knife.
Make a paste with the garlic and paprika.
Cover the meat with the mixture and leave to marinate overnight.

Place the leg of boar in a bowl with water and slices of orange and lemon. Change the water for 24 hours until there are no traces of blood in it. Remove the meat from the container and let the water drain well

Fry the meat in olive oil, remove and set aside. In the same pan, add the onion, garlic and chopped pennyroyal and brown. Add the chopped tomatoes and peppers and sauté a little more.

Add all the ingredients except the flour. Once well mixed, add the flour gradually until it is enough to shape.
Roll out the dough and join the ends to form a ring. Brush with well-beaten egg.

Trim the chicken, cut it into pieces, put them in a bowl and season with the finely chopped garlic cloves, paprika, salt, chilli and white wine. Wrap and marinate for 20 minutes.
Peel and wash the onion and chop it finely. Remove the rind from the bacon and cut into small cubes. Wash and blanch the tomatoes, remove the skin and seeds and cut into cubes.

Put the eggs and sugar in a large bowl and beat well. Add the olive oil, lemon zest, cinnamon and brandy. Beat again until the mixture is smooth. Add the yeast and gradually add the flour until the dough is consistent enough to shape.

Heat the grill and roast the peppers. Wash the potatoes and boil them, unpeeled, in salted water.
Boil the eggs in water. Crush the garlic and put it in a saucepan with Moura DOP olive oil over a low heat, without letting it boil.

Separate the egg yolks from the egg whites and beat the egg whites until stiff. Mix the egg yolks and sugar until you get a whitish paste.
Add the olive oil, honey, milk, lemon zest and cinnamon to the mixture. Finally, add the egg whites and flour alternately.