Massa sovada

Portuguese sweet bread refers to an enriched sweet bread or yeasted cake originating from Portugal.[a] Historically, these sweet breads were generally reserved for festive occasions such as Easter or Pentecost and were typically given as gifts. However, in contemporary times, many varieties are made and consumed year round. Outside of Portugal, Portuguese "sweet bread" translated as "pão doce" is often associated with Azorean "massa sovada" which are similar but traditionally prepared differently. The pão doce is of Spanish origin derived from a Renaissance era sponge cake known as pão-de-ló. In French cuisine, it would later be known as génoise, after the city of Genoa, and in Italy pan di spagna (lit. 'Spanish bread'). The Portuguese would further develop this cake into what is now known today as pão doce. Many traditional Portuguese sweet breads are defined by the associated region or by the convents, artisan bakers or religious confraternities (similar to a guild) that historically made them. Since many have deep historical and cultural significance to the area which they originate from, these breads are as well as other foods and ingredients are inventoried by the Portuguese governmental office Directorate-General for Agriculture and Rural Development (DGARD), which collaborates with a collective of independent confraternities known as the Portuguese Federation of Gastronomic Confraternities (FPCG) throughout Portugal.

Source: Wikipedia