Portuguese Cinnamon Pudding Cake • Sericaia


Christmas is almost coming up, and one of my favorite sweets for my Christmas table is a typical sweet from the Alentejo region of Portugal, it’s called Sericaia, it’s like the fluffiest creamiest cake ever, so creamy that if you close your eyes you might think it’s pudding hehehe, this is normally served with preserved sweet plums, but to be honest its delicious together, but it’s not mandatory combination.

Sericaia is traditionally baked in a very specific clay/earthenware serving dish, this not only is practical, but it’s important for the texture of the sweet, because it helps caramelize the bottom of the sweet, so I would recommend getting a similar dish or use a very flat and long cake mold to try and replicate what is expected.

Since Sericaia is not very sweet, you can complement with jam, chocolate, ice cream, whipped cream, custard, whatever you life, but me personally it’s plain or with the plums if I have some, it’s just so good by itself and in the Christmas table in Portugal where most sweets and desserts are very sweet, it’s a nice change of pace and taste, let’s check the recipe!

Portuguese Cinnamon Pudding Cake • Sericaia

  • Servings: 12
  • Difficulty: Normal
  • Rating: ★★★★★
  • Print

Sericaia is a traditional portuguese sweet from the Alentejo region, its something between a very soft tender cake and a pudding, it is a fantastic underappreciated sweet, usually served with preserved sweet plums from the city of Elvas.


  • Sugar – 250gr
  • Flour – 75gr (Snow White brand)
  • Milk – 500ml (Whole Milk)
  • Eggs – 6
  • Cinnamon – 3 Sticks
  • Lemon – 1 Bark
  • Cinnamon – To taste (Powder)
  • Salt – A pinch


  1. Start by putting the sugar and flour in a saucepan, mix well.
  2. Then add the milk, the cinnamon sticks, the peel of 1 lemon and a pinch of salt, mix well and bring to a simmer stirring constantly until it starts boiling.
  3. When it starts boiling, let it thicken for about 4 to 5 minutes, then take it off the heat, remove the lemon peel and cinnamon sticks and let it cool completely.
  4. When cool, separate the eggs and add the yolks to the milk mixture, beat well until creamy.
  5. Whisk the egg whites separately until stiff peaks, and then carefully fold these into the milk and egg yolk mixture.
  6. Put your large earthenware dish in the oven at 200ºC until it is very hot, then remove from the oven and pour the cake mixture into the earthenware dish, leaving 1 cm from the edge of the dish, more than that, and it will drip out, sprinkle the top generously with cinnamon powder.
  7. Take the clay dish back to the oven, now at 180ºC, for about 20 minutes until it’s baked. If it comes out dry, the Sericaia is ready and so take it out of the oven.
  8. It is normal the Sericaia to be a little broken if you want you can leave it like that, or you can sprinkle with a little more cinnamon to hide the imperfections and be very smooth and that’s it, serve with sweet plums of Elvas, honey or any sweet to your liking
Notes: I have to be honest, I’ve never tried the recipe without using the clay/earthenware dish, so it’s best to try and get one or something similar that can heat up and preserve heat.

This recipe for Portuguese Cinnamon Pudding Cake • Sericaia was originally created on BakeAfter.com. Esta receita de Sericaia com Ameixas de Elvas foi publicada em português no Iguaria.com.


Per Serving: 155.3 calories; 3.5 g fat; 27.1 g carbohydrates; 4.1 g protein.

Did you try this recipe?

Let me know how it turned out for you! Leave a comment below ;D


Leave a Reply

You May Also Like