The cakes are believed to have originated in Fronteira, Alentejo in the late 1800s.

[1] The recipe was purchased by Manuel Rodrigues from the pastelaria "O Cego" (lit.

[2] Rodrigues, the namesake of the pastry shop as he was blind, gave the recipe to his wife Maria Albina who was an accomplished confectioner.

[5] José Augusto Pinto is the current owner of the O Cego, who started baking at the age of fifteen.

[1] A similar roll cake made of wheat flour and filled with doces de ovos is found in Viana do Castelo known as torta de Viana is classified as a conventual sweet.