Interested in making a life change and also interested in catering, Teresa took the plunge, opening London Tiger Coffee, nestled in the historic center of Lagos, along a small cobblestone lane, in 2016. Touted as an ideal mix of a livable small town and a beach resort, she’s never looked back.
Tourists and locals alike flock to her cozy cafe for housemade baked goods (think apple pie, baked chocolate cheesecake, and authentic scones with clotted cream), a wide-ranging coffee menu, smoothies and snacks. Packed brunch boards, savory soups and toasties, and seasonal specials can be had throughout the day. Choose indoor seating during inclement weather (like Relish Portugal experienced on our last visit) or sit outside and watch the passersby while sipping an expertly made cappuccino, a more traditional café, or an espresso martini.
While London Tiger Coffee keeps Teresa busy, she tries to take advantage of her down time in this seaside paradise. So does her staff. In fact, if the temperatures allow, it’s not unusual for them to pop over to the beach for a picnic and a swim on their lunch breaks.
Relish Portugal asked Teresa to share some of her favorite places to slow down, relax and enjoy her beloved Algarve beach town, Lagos. She roared into action!
Delicious dining: Beach Bar Burgau—casual grill, great view, Bar Quim—fabulous seafood on Meia Praia, Tasco do Kiko—hidden, high-end gem
Walk amongst the dinosaur prints at Salema Beach, art and cultural events at the Lagos Cultural Center, take visitors on a two-hour tuk-tuk tour, soak in the late afternoon sun over a pre-dinner drink at any of the marina bars
The historic Slave Market Museum, medronho—the Algarve’s local firewater, official End of Season Beach Party with bonfires, bands, fireworks and a midnight swim (hopefully still on for 2021)
London Tiger’s Flourless Algarve Almond Orange Cake
- 23cm springform pan
- 2 whole medium oranges
- 6 eggs
- 225g superfine sugar
- 250g ground almonds
- tsp baking powder
Preheat oven to 160C°. Place oranges in a saucepan, cover with water, and bring to a boil. Cover saucepan and allow the oranges to simmer for one and a half hours. Remove them from pan and, once slightly cooled, blitz them—peel and all—in a food processor.
Whisk eggs until thick and frothy (the mixture should more than double in size). Gradually whisk in the sugar.
Mix the almonds and baking powder together and then gently fold into the egg mixture. Fold in the orange puree.
Bake 50 minutes to 1 hour. Once the cake has cooled, decorate using loose icing sugar and flaked almonds.
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