The story
Toucinho do Céu is more than a dessert: it is a route into Portugal’s Atlantic food story, with salt cod, seafood, olive oil, bread soups and convent sweets. The dish is built around salt cod, seafood, olive oil, garlic, eggs, pastry, rice, coriander and custard, giving it a flavour that feels both practical and deeply connected to its origin. It works especially well for summer seafood, family gatherings and menus with a strong sense of place, and it gives readers a clear way to understand how ingredients, technique and food history meet on the plate. Meaning \"bacon from heaven,\" this cake is made from sugar, ground almonds, and egg yolks — a rich Portuguese convent sweet.
Ingredients
- Main
- 62.5 gram sugar250g sugar
- 62.5 millilitre water250ml water
- 50 gram ground almonds200g ground almonds
- 2.5 piece egg yolks10 egg yolks
- 0.25 piece whole egg1 whole egg
Method
Method
Make sugar syrup. Stir in almonds and beaten eggs. Pour into tin and bake at 180°C for 30 minutes.
Nutrition
per serving
Estimated nutrition for Toucinho do Céu; use as editorial/testing data and refine from exact ingredient weights if needed.
