Dona Amelias are one of my favorite things to bring home from Terceira. Every time I visit the island, I make sure to stop and pick up a box — they never last long! These little corn cakes are deeply tied to Azorean history, and making them in my own kitchen always takes me back to the island I love.
What Are Dona Amelias?
Dona Amelias are a traditional Portuguese pastry from the island of Terceira in the Azores. They are small, dense corn cakes made with molasses, cinnamon, and eggs, finished with a dusting of powdered sugar. The pastry gets its name from Queen Dona Amélia, who visited Terceira in 1901 alongside King D. Carlos of Portugal. The locals created this pastry in her honor — and she loved them so much the name stuck. More than a century later, they remain one of Terceira’s most beloved treats.
How to Make This Recipe
This recipe is simpler than you might expect. You cream the sugar and eggs, add your melted butter, then fold in the corn flour, cinnamon, nutmeg, and baking powder. The molasses goes in last — just a tablespoon, but it gives the cakes that signature dark color and depth of flavor. You bake them in cupcake or muffin forms at 350°F for about 20 minutes. The result is a dense, mildly sweet little cake that pairs perfectly with a strong cup of coffee.
Tips for the Best Dona Amelias
- Use yellow corn flour, not cornmeal — the finer grind gives you the right texture
- Don’t skip the molasses — it’s only a tablespoon but it defines the flavor
- White raisins are traditional; add as many or as few as you like
- Fill your muffin forms only ¾ of the way — they don’t rise much but you want even tops
- Let them cool completely before dusting with powdered sugar, otherwise it melts right in
- Serve with coffee or tea — that’s how they do it in Terceira and there’s a reason for it
- Store in an airtight container at room temperature for up to 3 days
To make Dona Amelias at home, you’ll want a good muffin tin for the right shape and even baking. I also recommend keeping a quality molasses on hand — it’s the ingredient that gives these little cakes their signature color and depth.
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Ingredients
1 cup Sugar
3 Eggs
3/4 cup yellow corn flour
6 tbsp melted butter
1 tbsp molasses
1 tsp cinnamon
1/2 tsp nutmeg
Pinch baking powder
White raisins to taste
Instructions
Begin by creaming the sugar and eggs together until it reaches a soft consistency. Toss in the melted butter and continue mixing. Add in your flour, baking powder, cinnamon, and nutmeg and mix thoroughly. Lastly, add in your molasses and mix.
Grease and flour your cupcake/muffin forms and pour the batter to fill 3⁄4 way up of each form. I tossed in 2-3 raisins into each cupcake before baking, but feel free to omit the raisins if desired!
Bake your cupcakes at 350°F for 20 minutes. When done, finish them off with a dusting of powdered sugar and enjoy!
Notes
- Use good quality ingredients: Since Dona Amelias are simple pastries with few ingredients, it’s important to use high-quality ingredients to ensure that the flavor shines through.
- Follow the recipe carefully: The recipe for Dona Amelias is simple, but it’s important to follow it carefully. Measure ingredients precisely and follow instructions for mixing and baking.
- Dust with powdered sugar: Once the pastries are baked, dust them with powdered sugar for a sweet finishing touch.
- Serve with coffee or tea: Dona Amelias are a classic Portuguese pastry that pairs well with coffee or tea. Serve them alongside your favorite hot beverage for a perfect afternoon treat.
The description and the recipe don’t seem to match. The recipe itself seems more like what I had in Terceira.
Thank you so much, I just entered the correct information ????
Can you make these ahead and either freeze or refrigerate until it’s time to use them?
Hi Cindy, I’m so sorry, but I have never refrigerated or frozen them before.
No problem. I’m making them today to serve tomorrow with arroz doce for dessert. We’re having an Azorean Easter to celebrate our trip there last Sept! Bolos Levedos with cheese and pepper sauce, linguica, favas, alcatra…..a mix of the islands.
Sounds like an amazing menu!! Enjoy and Happy Easter to you and your family ????
How did they taste after being refrigerated? I plan to make them in the morning and serve them in the evening
No need to refrigerate if serving that same day. On a side note I have never had to refrigerate them… they are usually all gone!! Enjoy them…
Dona Amélias are the most tastiest Cupcakes ever. They originated in my Birthplace Terceira Açores ❤️????????
i would like to make these but am curious if the corn flour- is it what is sold in the US as cornmeal like what is used to make corn bread?
Hi Tina, cornmeal and corn flour are both milled differently and the texture is completely different too… Cornmeal feels gritty, while corn flour is finely ground and smooth.
You can find corn flour in the international markets.
How many does the base recipe make? I’m planning on making a bunch for work, but I need to gauge how much ingredients I need to get.
Can you use white corn flour in place of yellow? And I assume it’s the Portuguese farinha de milho and not yellow corn meal?
Yes, you’re definitely correct with it being Portuguese flour… and you can use white corn flour if you can’t find the yellow flour
Made them today, and they are delicious. I used a silicone muffin/cupcake mold with just butter because I wanted to keep them gluten-free. It worked perfectly. I see many other recipes use some lemon zest. Has anyone tried it?