Today we’re sharing the recipe for Morgado conventual jam, from Évora in the Alentejo.

𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗘𝗦:

• 400gr Sugar
• 200gr Gila jam
• 250 grams ground almonds
• 1 tablespoon Wheat Flour
• 1 tablespoon butter
• 6 Eggs
• Powdered sugar to taste

𝗣𝗥𝗘𝗣𝗔𝗥𝗔ÇÃ𝗢:

Start by beating the eggs with the sugar.

Add the flour and melted butter. Stir well until the mixture is well combined. At the end, add the gila jam and ground almonds. Stir the whole mixture well.

Grease a baking tin with butter and line the bottom with a sheet of baking paper, also greased and dusted with flour.

Pour the mixture into the tin and bake at 160º C for about 30 minutes.

At the end, remove from the oven and leave to cool before unmolding. Sprinkle with icing sugar.