Toucinho do Céu is a traditional Portuguese dessert, originating from the Murça region in northern Portugal. It is a cake made from almonds and egg yolks, which literally means “fat from the sky”. It gets its name from the days when it was prepared in convents with lard (hence “bacon”), but the modern version often uses butter. This cake is rich, dense and naturally gluten-free since it does not contain flour.

Touncinho do Ceu (Almond Cake from Portugal)

Portugal

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Preparation time 20 mins Cooking time 30 mins Total time 50 mins

Difficulty: Beginner Servings: 6

Author: Gluten Escape

Preparation

Ingredients

Servings

• 125 g ground almonds

• 125 g of sugar

• 3 egg yolks

• 3 egg whites

• 62 ml of water

• 30 g butter (or lard for the traditional version)

• Zest of a lemon (or orange)

• Cinnamon powder (optional, for sprinkling)

• Icing sugar for sprinkling (optional)

Preparation

1. Prepare the sugar syrup:
2. In a saucepan, mix the sugar and water.
3. Heat over medium heat until boiling, then boil for a few minutes until you obtain a syrup (when the syrup begins to thicken slightly, but is still liquid).
4. Remove from the heat and let cool slightly.
5. Prepare the almonds:
6. If you are using whole almonds, grind them into a fine powder using a blender.
7. Add the almond powder to the warmed sugar syrup and mix well.
8. Add the egg yolks:
9. Add the egg yolks one by one to the almond and sugar mixture, stirring constantly to prevent the eggs from cooking.
10. Then add the lemon or orange zest to flavor the cake.
11. Beat the egg whites:
12. In a separate bowl, beat the egg whites until stiff.
13. Incorporate the egg whites and butter:
14. Melt the butter or lard, then stir it into the almond and egg mixture.
15. Finally, gently incorporate the egg whites into the mixture to give lightness to the mixture.
16. Cooking :
17. Preheat the oven to 180°C.
18. Pour the mixture into a silicone mold or one previously buttered and lined with baking paper (or simply buttered).
19. Bake for about 30 minutes, or until the cake is golden brown and a knife comes out clean.
20. Finishing :
21. Let the cake cool in the mold before removing it.
22. Sprinkle with icing sugar and, if you like, a little cinnamon powder.
23. Advice :
24. This cake is rich in taste thanks to the almonds and egg yolks. If you wish, you can add a little touch of vanilla for more sweetness.
25. The texture of Toucinho do Céu is dense and melting, but it remains quite light in the mouth.
26. Variants:
27. Some versions of Toucinho do Céu include a small amount of cornstarch or rice flour to vary the texture, but the traditional recipe is naturally gluten-free thanks to the almonds.
28. This dessert is often served on special occasions and is a true homage to the convent pastry of Portugal.

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