Toucinho do Céu — “bacon from heaven” — wins the prize for most alarming name in the Portuguese dessert canon, and delivers one of its most luxurious cakes: dense, moist almond and egg-yolk richness under a snowfall of powdered sugar.
It is pure convent-kitchen genius, sibling to the encharcada and cousin to the Abade de Priscos (both on the site): the old recipes truly did include lard — hence the name — though most modern versions, like this one, let butter carry that role while almonds and yolks do the glory.
Slice it thin, serve it with espresso, and let guests guess at the name’s origin. Nobody ever guesses convent nuns and rendered pork fat, and that is half the fun.
Toucinho do Céu Recipe
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 pan and line the bottom with parchment.
- Dissolve the sugar in the water over medium heat, then simmer 3 to 4 minutes into a light syrup.
- Off the heat, stir in the almond meal and let the mixture cool slightly.
- Whisk the yolks and whole eggs until smooth, then add the cooled almond mixture gradually, whisking so the eggs never scramble.
- Stir in the lemon zest, butter and cinnamon.
- Pour into the pan, smooth the top, and bake 30 to 35 minutes, until golden with a clean toothpick.
- Cool completely in the pan, invert onto a plate, peel the parchment, and dust generously with powdered sugar.
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