Traditionally restaurants tend to serve simple desserts, such as ice cream and fruit salads. The fruits are seasonal on the mainland; ranging from cherries, peaches, and strawberries in the summer; through plums, apples, and figs; to pomegranates, oranges and persimmon in the winter; while the islands supply pineapples and bananas all year round. One exception is the ever popular arroz doce, a sort of creamy rice pudding flavoured with cinnamon and lemon.

But if it is cakes and pastries you’re craving you can’t go wrong in the numerous patisseries, cafes and tearooms. Each locality has its own specialities of course. For instance, Lisbon is particularly famous for pastéis de nata, which are custard tarts sprinkled with cinnamon and caster sugar. Southern specialities often feature local figs and almonds, while northern ones tend to be very rich and sugary.

A national favourite is the rich sponge cake called pão de Ló, flavoured with lemon, cinnamon and port wine or orange juice. Most of these deserts are made with egg yolks – often lots of egg yolks. This is because egg-whites were traditionally used to starch clothes, especially in convents and monasteries, meaning there were always plenty to spare. So don’t feel guilty eating them – it’s holy work!

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