Toucinho do Céu

Toucinho do Céu (lit. 'bacon from heaven') is a Portuguese dessert made primarily of almonds, eggs, and sugar. 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.

History
Like other desserts characteristic of Portuguese cuisine, it contains high amounts of eggs, almonds and little wheat flour, known as conventual sweets (Doçaria Conventual).

Toucinho do céu is named after its appearance which closely resembles bacon. However, it also historically incorporated ground bacon or bacon lard into its recipe, and is an option in contemporary recipes. The nuns of the Convento de Santa Mónica is credited with creating this pudding in the 1500s.

Preparation
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.

Variations

 * Toucinho-do-Céu de Murça (lit. 'heaven's bacon from Murça') ― This variation from Murça contains doce de gila. The doce de gila is added the same time the ground almond is added to the sugar syrup. The recipe is credited to Benedictine nuns from the convent in the area.


 * Toucinho Rançoso (lit. 'rancid bacon') ― From Alentejo, this pudding also contains doce de gila. However, prior to baking, it is topped with additional flour to prevent additional browning to the top. The excess flour is then brushed away after it is baked. The story is said that a nun was caught in the act of committing gluttony by her confessor. When asked what she was eating, she replied, "rancid bacon."


 * Pastéis de Toucinho do Convento da Esperança (lit. 'bacon pastries from the Convent of Hope') ― These pastries from Alentejo contain actual bacon are made into small tarts. While the recipe is credited to the Convent of Hope, it is attributed to the Convent of St. John the Penitent or the Maltesinhas de Estremoz. The pastry crust is similar to puff pastry. Bacon jam is added when the sugar syrup is being made, followed by the ground almonds, eggs, and cinnamon. This paste fills the pastry-lined tart pans to bake.
 * Toucinho do Céu de Guimarães (lit. 'heaven's bacon from Guimarães') ― This variation from Guimarães is similar to the traditional variety but includes doce de gila in the almond mixture. Additionally, whereas the traditional variety is served in a tart form and sliced, Toucinho do Céu de Guimarães are shaped into a flattened ball like form, and then rolled in caster sugar before serving whole.