• 1h
  • 8

10 eggs
2 cups of sugar
1 cup of coarse breadcrumbs
1 1/3 cup ground Brazil nuts
3 tablespoons of lime zest
1/2 cup lime juice
1/2 teaspoon cream of tartar
1/2 cup icing sugar
1/4 cup of Andorinha Vintage Olive Oil
Andorinha Extra Virgin Olive Oil Spray to grease the pan


Heat up the oven to 160 ºC.
Then, grease a removable bottom pan with Andorinha Extra Virgin Olive Oil.
Beat the egg yolks with half the sugar until fluffy.
Using a spatula, gently add breadcrumbs, olive oil, nuts, lime zest and lime juice.
Set aside.
With an electric mixer, beat the egg whites, gradually adding the remaining sugar and the cream of tartar until stiff peaks are formed.
Using a spatula, gently add the egg yolks.
Pour into the pan and even out the surface.
Bake for about 40 minutes until the pie is golden brown with the edges sticking out of the pan. Stick a toothpick into the middle and it should come out clean.
Let it cool, remove from the pan and move it onto a shallow dish.
Sprinkle with icing sugar and serve with ice cream.

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