Torta di Fagioli

Torta di Fagioli is a traditional bean-based cake from the Azores, particularly associated with the island of São Miguel. Its origins lie in the resourceful peasant baking of Portugal, where puréed fava or white beans replace flour to create a dense, moist crumb. The dish is notably featured at Associação Agrícola de São Miguel in Rabo de Peixe, Portogallo, as highlighted by the ReTubeIt creator Sentieri Golosi, who documented the venue’s version.

Key ingredients include cooked fava beans, sugar, eggs, butter, and often ground almonds or cinnamon for depth. A great Torta di Fagioli distinguishes itself by a creamy, almost mousse-like interior that is neither grainy nor dry. The bean flavor should be subtle, supporting rather than overwhelming the sweetness. The crust, typically a thin, caramelized outer layer, offers a delicate crunch that contrasts with the soft center.

Regional variations abound across the Azores and mainland Portugal. In some versions, white beans replace favas, while others incorporate lemon zest or port wine. The pastel de feijão from Torres Vedras is a close relative, baked in small tart shells. On São Miguel, the torta may be dusted with cinnamon. Sentieri Golosi’s visit to Associação Agrícola de São Miguel underscores how this humble dessert remains a beloved specialty of the islands, often served with espresso.