Sericaia with Elvas plums is one of the most cherished desserts of the Alentejo, and a fitting sweet end to a meal in Estremoz. It pairs two regional specialities on one plate.
Sericaia is a convent dessert, with roots in the convents of Elvas. It is a soft, baked sweet made from eggs, milk, flour and sugar, flavoured with cinnamon and lemon, and traditionally baked and served in a clay dish, its surface forming gentle cracks. By tradition the recipe was brought from the East in the sixteenth century.
It is served with ameixas de Elvas — the famous plums of Elvas, greengage plums slowly boiled in sugar syrup in a laborious, much-prized process. Alone, the plums are intensely sweet; alongside the soft, cinnamon-scented sericaia, the pairing is a regional classic, found on dessert menus throughout the Alentejo, including Estremoz.
⭐ Must-try:
Sericaia
Highlights
- A cherished Alentejo dessert, pairing two specialities
- Sericaia: a soft baked convent sweet of egg, milk and cinnamon
- Roots in the convents of nearby Elvas
- Traditionally baked and served in a clay dish
- Served with the prized slow-cooked plums of Elvas
Frequently asked questions
What is sericaia?
Sericaia is a soft baked convent dessert of eggs, milk, flour and sugar, flavoured with cinnamon and lemon, from the Elvas area.
What are ameixas de Elvas?
They are the famous plums of Elvas — greengage plums slowly boiled in sugar syrup — traditionally served alongside sericaia.
Where can I try this dessert?
Sericaia with Elvas plums is found on dessert menus across the Alentejo, including in the restaurants of Estremoz.