Toucinho do Céu, or “Bacon from Heaven,” is a traditional Portuguese dessert with a rich history. This almond and egg yolk-based cake originated in convent kitchens, where nuns created it using simple yet indulgent ingredients like sugar and almonds.
Despite its name, the dessert contains no bacon; instead, the name refers to its luxurious texture and divine taste. A true treat for those who love traditional sweets!
Ingredients:
- 2 cups granulated sugar
- ¾ cup water
- 2 cups almond meal (finely ground almonds)
- 8 large egg yolks
- 2 large whole eggs
- Zest of 1 lemon
- 2 tablespoons unsalted butter, softened
- ¼ teaspoon cinnamon (optional)
- Powdered sugar, for dusting
Instructions:
- Preheat the oven to 350°F.
- Grease an 8-inch round cake pan and line the bottom with parchment paper.
- In a medium saucepan, combine the sugar and water over medium heat.
- Stir until the sugar dissolves, then let it simmer without stirring for 3-4 minutes to create a light syrup.
- Remove the syrup from heat and stir in the almond meal until well combined.
- Allow the mixture to cool slightly.
- In a large mixing bowl, whisk the egg yolks and whole eggs until smooth.
- Gradually add the cooled almond mixture, whisking continuously to prevent the eggs from cooking.
- Stir in the lemon zest, softened butter, and cinnamon, if using.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 30-35 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely in the pan before carefully inverting it onto a serving plate.
- Peel off the parchment paper.
- Dust generously with powdered sugar before serving.
