Dona Amélia cakes

[Mike K.]

I made a batch of Dona Amélia cakes this afternoon, a treat from the Azores. Delicious but very filling, much like Pastel de Belèm.

https://www.traveleidoscope.com/post/20 ... the-azores

[Andy Velebil]

Those look mighty tasty!

[Eric Menchen]

But what to pair them with? The color comes from some molasses in the recipe, not chocolate. So I'm thinking a tawny, maybe 20 years old? Need to taste them to be sure

[Mike K.]

20yo tawny might work. The molasses flavor is not heavy, and the cornmeal is evident.
They are light bodied at first, but the sugar and egg content become evident shortly thereafter in your belly :)

Hard to eat just one. Or six.
But they sit in your belly like a brick later.