Toucinho do Céu (Bacon from heaven - Portuguese Almond Torte
Toucinho do céu is a traditional Portuguese sweet, of convent origin. The name is due to the fact that the original recipe was made with lard instead of butter. Being a sweet created in convents, the name could only be toucinho do céu. This delicious dessert is made with sugar, almonds and egg yolks. It is a sweet that is much appreciated throughout the country, and in certain regions of our country there are some variations of the traditional toucinho do céu. It is believed that the original recipe was created by nuns who were isolated in the monastery in Murça.
- 8 inch cake pan, (or 9 inch spring form pan)
- parchment paper
- ½ cup water
- 1-¼ cups sugar
- ¼ tsp salt
- 1-¾ almond flour
- 3 tbsp butter at room temperature
- 6 egg yolks
- 2 whole eggs
- 1 tsp almond extract (optional)
- 1 tsp orange zest
- 3 tbsp pork lard can be substituted with 3 tablespoons of butter
- a tablespoon of butter used to butter the pan
- 1/2 cup powdered sugar for dusting the cooked torte
- put the the cake pan or springform pan you are using on top of the parchment paper. Trace out a circle with a pencil. Cut out a circle. Butter the bottom of the pan and sides. Then, place the parchement inside the cake pan.
- In a pot add the water, salt and sugar. Bring it to a boil
- Turn the heat to low. Add the lard and butter.
- When the lard and butter have melted add in the almond flour while stirring with a wooden or heat resistant spatula. Continue to cook while stirring for two minutes over low heat.
- add orange zest and almond extract.
- Turn off the heat and add the egg yolks and whole eggs while continuously stirring
- Pour the batter into your cake pan and place in an oven that has been preheated to 350°F (177°C) For 20-25 minutes. Oh or until you reach an internal temperature of 185-190 F (85°C - 88°C)
- Allowed the tort to cool off for 10 -20 minutes. Unmold, then dust with powdered sugar
If you do not want to use lard in this recipe you can substitute additional butter for the lard. https://amzn.to/3q8U9et https://amzn.to/3PRODHf
Tried this recipe?Let us know how it was!