Dessert

Toucinho do Céu

Name: Toucinho do Céu
Prep time: 30 min
Cook time: 45 min
Total time: 2 h 15 min
Yield: 8 servings
Cuisine: portuguese
Ingredients: 300 g granulated sugar; 120 ml water; 12 pcs egg yolk; 250 g almond flour; 100 g unsalted butter softened; 100 g pumpkin puree; 1 tsp lemon zest from 1 lemon; 0.5 tsp cinnamon ground; 1 tbsp granulated sugar; 1 tbsp powdered sugar

Toucinho do Céu, or 'Bacon from Heaven,' is a rich Portuguese almond cake traditionally made with lard, but this version uses butter. It features a dense, moist texture with a pronounced almond flavor, often enriched with a touch of pumpkin. This dessert is perfect for special occasions.

An original recipe by Forkin

Total time: 2 hr 15 min
Serves: 8
Difficulty: Medium
Per serving: 515 kcal

VegetarianGluten-free

Allergen information: may contain eggs, milk, nuts, and tree nuts. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

300 ggranulated sugar
120 mlwater
12 pcsegg yolk
250 galmond flour
100 gunsalted butter, softened
100 gpumpkin puree
1 tsplemon zest, from 1 lemon
0.5 tspcinnamon, ground

for dusting

1 tbspgranulated sugar
1 tbsppowdered sugar

Equipment

skewer · 20cm round cake pan · large bowl · wire rack · medium saucepan · whisk · oven

The method

Step by step

1
Preheat your oven to 180°C (350°F). Grease and flour a 20cm (8-inch) round cake pan.
About 5 min
Cook’s note: Ensure the pan is thoroughly greased and floured to prevent sticking.
2
In a medium saucepan, combine the granulated sugar and water. Bring to a boil over medium heat, stirring until the sugar dissolves. Continue to boil for 5 minutes without stirring, creating a thin syrup.
About 10 min
Cook’s note: Do not stir once the syrup is boiling to prevent crystallization.
3
Remove the syrup from the heat and let it cool slightly for about 5 minutes.
About 5 min
Cook’s note: The syrup should still be warm but not scalding hot when adding the yolks.
4
In a large bowl, whisk the egg yolks until smooth.
About 2 min
5
Slowly pour the warm syrup into the whisked egg yolks in a thin stream, whisking continuously to prevent the yolks from scrambling.
About 3 min
Cook’s note: Pouring slowly and whisking constantly is crucial for a smooth batter.
6
Add the almond flour, softened butter, pumpkin puree, lemon zest, and ground cinnamon to the egg yolk mixture. Mix until just combined and smooth.
About 5 min
Cook’s note: Do not overmix the batter; mix until ingredients are just incorporated.
7
Pour the batter into the prepared cake pan.
About 1 min
8
Bake for 40-45 minutes, or until a skewer inserted into the center comes out clean. The cake should be golden brown on top.
About 45 min
Cook’s note: Baking times can vary, so check for doneness around the 40-minute mark.
9
Remove the cake from the oven and let it cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
About 15 min
Cook’s note: Letting it cool slightly in the pan helps prevent it from breaking when unmolding.
10
Once completely cool, dust the top with a mixture of the dusting granulated sugar and powdered sugar before serving.
About 1 hr
Cook’s note: A small sieve works well for an even dusting of sugar.

Per serving

Nutrition

51%Score

Calories: 514.8kcal
Protein: 11g
Carbs: 48.9g
Fat: 33g
Fibre: 3.4g
Sugar: 43.3g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store Toucinho do Céu in an airtight container at room temperature.