📝 About This Recipe
Hailing from the 18th-century convents of Portugal, Toucinho do Céu—literally 'Bacon from Heaven'—is a decadent almond cake that defines the rich heritage of Doçaria Conventual. Despite its name, which refers to the traditional use of lard for moisture, this dessert is a sublime celebration of golden egg yolks, aromatic almonds, and delicate sugar syrup. It offers a dense, moist, and almost fudge-like texture that melts on the tongue with a sophisticated nutty finish.
🥗 Ingredients
The Sugar Syrup
- 500 grams Granulated sugar (high-quality white sugar)
- 250 ml Water (filtered)
- 1 piece Cinnamon stick (Ceylon cinnamon preferred)
- 1 strip Lemon peel (yellow part only, no white pith)
The Heart of the Cake
- 250 grams Ground almonds (blanched and very finely ground)
- 18 large Egg yolks (passed through a fine-mesh sieve to remove membranes)
- 2 large Whole eggs (at room temperature)
- 1 tablespoon Pork lard (traditional, or unsalted butter for a milder taste)
- 100 grams Gila jam (Sweetened Spaghetti Squash) (optional but highly traditional for texture)
- 50 grams All-purpose flour (sifted)
Pan Preparation and Finishing
- 1 tablespoon Unsalted butter (for greasing the pan)
- 1/4 cup Powdered sugar (for a generous dusting)
- 2 tablespoons All-purpose flour (for dusting the pan)
👨🍳 Instructions
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1
Preheat your oven to 180°C (350°F). Grease a 22cm (9-inch) round cake pan with butter, line the bottom with parchment paper, grease the paper, and then dust the entire pan with flour, tapping out the excess.
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2
In a heavy-bottomed saucepan, combine the sugar, water, cinnamon stick, and lemon peel. Stir once to moisten the sugar.
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3
Place the saucepan over medium heat and bring to a boil. Cook until the syrup reaches the 'ponto de pérola' (pearl stage), which is approximately 108°C (226°F). The syrup should fall from a spoon in a heavy, viscous drop with a small 'tail'.
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4
Remove the cinnamon stick and lemon peel from the syrup. Stir in the ground almonds and the pork lard (or butter), mixing well until the fat has melted and the almonds are fully incorporated.
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5
If using Gila jam, stir it in now. Let the mixture simmer for 2-3 minutes over low heat, stirring constantly to prevent sticking, until it thickens slightly and begins to pull away from the bottom of the pan.
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6
Remove the pan from the heat and allow the almond mixture to cool for about 10-15 minutes. It must be warm, but not hot enough to scramble the eggs.
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7
In a separate bowl, gently whisk the 18 egg yolks and 2 whole eggs together. Do not beat them vigorously; you want to avoid creating air bubbles.
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8
Temper the eggs by adding a small spoonful of the warm almond mixture into the eggs, whisking constantly. Gradually add more of the almond mixture until the temperatures are equalized.
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9
Pour the tempered egg mixture back into the saucepan with the remaining almonds. Add the sifted flour and stir gently until the batter is smooth and uniform.
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10
Return the saucepan to low heat for just 1-2 minutes, stirring constantly, until the mixture thickens slightly further. Do not let it boil.
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11
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
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12
Bake for 35-45 minutes. The cake is done when the top is golden brown and a toothpick inserted into the center comes out slightly moist but not coated in liquid batter.
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13
Remove from the oven and let the cake cool completely in the pan. This cake is very delicate when hot and needs time to set.
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14
Once cooled, run a thin knife around the edges and carefully invert onto a serving plate. Remove the parchment paper.
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15
Dust the top generously with powdered sugar before serving. For the best flavor, let the cake rest for a few hours or even overnight.
💡 Chef's Tips
Always sieve your egg yolks; this removes the chalaza and the membrane, ensuring a perfectly smooth texture without any 'eggy' smell. Don't skip the lard if you want the authentic 'Conventual' flavor and moisture, but if you must substitute, use the highest quality European-style butter available. Be very careful with the sugar syrup stage; if you overcook it, the cake will be tough and sugary rather than moist and tender. Use freshly ground blanched almonds for the best oils and aroma; pre-ground almond flour can sometimes be too dry. If the top browns too quickly in the oven, cover it loosely with a piece of aluminum foil to prevent burning while the center finishes setting.
🍽️ Serving Suggestions
Serve a thin slice with a small cup of strong, bitter Portuguese espresso (um bica) to balance the intense sweetness. Pair this dessert with a chilled glass of 10-year-old Tawny Port or a sweet Madeira wine (Malvasia). A small dollop of unsweetened whipped cream or a side of fresh tart berries can provide a refreshing contrast to the rich almond base. Serve at room temperature to fully appreciate the complex textures of the almond and egg yolks. Store leftovers in an airtight container in a cool place (or fridge) for up to 5 days; the flavors actually deepen after the first day.