Cericaia with Ameixas d' Elvas

When we went to Alentejo 2 weeks ago we bought a jar with Ameixas d’Elvas. With it came a recipe for Cericaia, a typical cake of the region that you are supposed to eat with the mentioned Ameixas (plums).


Yesterday I decided to try the recipe! It doesn’t look exactly as it should but you know my culinary talents are not my best feature. And truth be told it tasted exactly as it should so I guess it was okay.

Here's the recipe in case you want to try it too:
12 eggs
1 lt milk
150 g flour
500 g sugar
salt
1 cinnamon stick
1 lemon rind
powdered cinnamon

Beat the milk, flour, sugar, cinnamon stick, lemon zest and the salt into a cream by putting it over a low flame and stirring always. Let it cool and add the egg yolks. When it's completely cold add the egg whites previously beaten till they are stiff. Mix everything with a spoon and then place in spoonfuls in an earthenware plate. Cover with powdered cinnamon and take to the oven for about 40 minuts. It should form cracks as it bakes.
Serve with the plums.



Note: this was the recipe that came with the plums but I made only half the ingredients because it makes for a very big dessert.