Portuguese Cavacas – Portuguese Popovers

Cavacas have been a part of my life for as long as I can remember. These light, airy Portuguese Cavacas are a beloved treat from the Azores — crispy on the outside, hollow inside, and finished with a sweet lemon glaze. Every time I make them, I’m transported straight back to the festas of my childhood.

What Are Portuguese Cavacas?

Cavacas, sometimes called Portuguese Popovers, are a traditional pastry from the Azores made from a simple batter of flour, oil, milk, and eggs. The name comes from the way they “cavac” — or pop — out of the pan as they bake. They’re not overly sweet on their own, which is why the sugar glaze is essential. You’ll find them at every Holy Ghost Feast, festa, and family gathering across the Azorean diaspora. They are humble, beautiful, and impossible to eat just one of.

How to Make This Recipe

The key to a great batch of Cavacas is patience with the mixer. Beat all the ingredients together for a full 20 minutes without stopping — this is not a suggestion, it’s the whole secret. That extended mixing time builds air into the batter, which is what creates the signature hollow, airy interior. Use a stand mixer if you have one. Once mixed, fill your muffin or popover tins only halfway — they will puff up dramatically. Bake at 350°F on the middle rack. For a softer result, pull them at 45 minutes. For a drier, crispier Cavaca — the traditional style — let them go the full hour. They’ll turn a deep golden color and pop right out of the pan. While they’re still warm, dip or drizzle the lemon glaze so it sets into that characteristic crackled white coating.

Tips for the Best Portuguese Cavacas

• Use a stand mixer if you have one — beating by hand for 20 minutes is a commitment your arms will regret.
• Room temperature eggs make a real difference. Take them out of the fridge 30 minutes before you start.
• Fill the tins no more than halfway. They will puff up significantly.
• For a drier, crispier texture, bake for the full hour rather than 45 minutes.
• The lemon zest in the glaze is not optional — it’s what gives Cavacas their signature brightness.
• Dip while warm. Once they cool completely the glaze won’t adhere the same way.
• These are best the day they’re made, but they keep reasonably well in an open container (not sealed — they’ll go soft).

Serving and Storing

Serve Cavacas at room temperature alongside a cup of coffee or tea. They’re a perfect addition to a dessert table at a festa or holiday gathering. Store them loosely covered at room temperature — avoid airtight containers, which trap moisture and ruin the crisp exterior. They’ll keep for 2–3 days, though honestly they rarely last that long.

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• Author: Maria Lawton
• Yield: 24 1x

Ingredients

Scale 1x2x3x

2 Cups of flour
1 Cup of oil
1/2 Cup of milk
8 large eggs at room temp

Sugar Glaze:
2 Cups of Confectioner’s Sugar
Zest of one lemon
2 tablespoons of Milk (more or less depending on the thickness you like)

Amazon has several options for popover tins that are perfect for cavacas. Here’s the link for a tin that makes 12 mini cavacas, and here’s a link for a tin that makes 6 larger cavacas.

As for mixing, when I got serious about baking and cooking I treated myself to a stand mixer. I did a lot of research and decided to go with a Kitchen Aid, similar to this model. It was an investment, but one that I’ll have for a very long time. I should add that I also love my Kitchen Aid hand mixer, which has lasted far longer than any of the less expensive hand mixers I had before. They’re built tough, have a great variety of speeds, and just seem to keep ticking.

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Instructions

Preheat oven to 350 degrees and grease regular size muffin tins or popover tins.
Using an electric mixer beat all ingredients for 20 minutes without stopping, I recommend using a stand mixer set on level 6.
Once the ingredients have been mixed for 20 minutes fill the muffin or popover tins half full (no more than that).

Bake on the middle rack for about 45 minutes; if you want the Cavacas to be on the dry side bake for 1 hour. They will turn a golden color and “popover“ the pans.

While they are still warm dip in the sugar glaze or drizzle glaze over them.

 

Love Portuguese baked goods? Try my Portuguese Sweet Bread or Arroz Doce – Portuguese Sweet Rice Pudding next.