Alternative names | • Toucinho-do-Céu • Toucinho-do-Céu da Madre Abadessa |
---|---|
Type | Pudding Conventual sweet |
Course | Dessert |
Place of origin | Portugal |
Region or state | Alentejo |
Created by | Convent of Saint Mónica |
Main ingredients | Almonds, eggs, sugar, butter (lard) |
Ingredients generally used | Cinnamon, cloves |
Variations | • Toucinho-do-Céu de Murça • Toucinho Rançoso • Pastéis de Toucinho do Convento da Esperança |
Similar dishes | Frangipane, tocino de cielo, pão de ló |
Toucinho do Céu (lit. 'bacon from heaven') is a Portuguese dessert made primarily of almonds, eggs, and sugar.[1] While it is often described as a cake or tart, toucinho do céu remains largely free of flour and should not be mistaken for other Portuguese cakes and tarts containing almonds.[2]
Like other desserts characteristic of Portuguese cuisine, it contains high amounts of eggs, almonds and little wheat flour, known as conventual sweets (Portuguese: Doçaria Conventual).[3][a][b][c]
Toucinho do céu is named after its appearance which closely resembles bacon.[7][d] However, it also historically incorporated ground bacon or bacon lard into its recipe, and is an option in contemporary recipes.[9] The nuns of the Convento de Santa Mónica is credited with creating this pudding in the 1500s.[7]
Sugar is dissolved in water and brought to a boil. The ground almonds are added to the syrup until thickened, similar to marzipan. This mixture is slightly cooled before adding butter (historically lard). Egg yolks are then slowly incorporated to the almond paste. Spices, such cinnamon or cloves, are added along with orange zest or amaretto. This batter is then poured into a greased and floured pan and baked until slightly firm. The finished cake is dusted with powdered sugar.[2]