Toucinho do Céu

🧂 Ingredients

• 250 g Ground almonds(Ensure they are finely ground for a smooth texture.)
• 300 g Granulated sugar
• 100 ml Water(For the sugar syrup.)
• 12 Egg yolks(Reserve egg whites for another use.)
• 100 g Pumpkin jam (Doce de Abóbora)(A traditional Portuguese sweet pumpkin preserve. If unavailable, a thick apricot jam can be a substitute, though the flavor will differ.)
• 1 tsp Ground cinnamon(Freshly ground is best for aroma.)
• 1 tbsp Butter(For greasing the baking pan.)
• 1 tbsp All-purpose flour(For dusting the baking pan. Optional, but helps prevent sticking.)

👨‍🍳 Instructions

1. 1

   Preheat your oven to 180°C (350°F). Grease and flour a 20-23 cm (8-9 inch) round cake pan or springform pan.

   ⏱️ 5 minutes
2. 2

   Prepare the sugar syrup: In a small saucepan, combine the granulated sugar and water. Heat over medium heat, stirring until the sugar dissolves. Increase the heat to medium-high and bring to a boil. Cook without stirring until the syrup reaches the soft-ball stage (112-115°C / 235-240°F), or until a small amount dropped into cold water forms a soft, pliable ball. This should take about 8-10 minutes.

   ⏱️ 10 minutes
3. 3

   In a large bowl, combine the ground almonds and cinnamon. Gradually pour the hot sugar syrup over the almond mixture while stirring continuously with a wooden spoon or spatula. The mixture will be thick and sticky.

   ⏱️ 5 minutes
4. 4

   In a separate small bowl, whisk together the egg yolks and pumpkin jam until smooth. Add this mixture to the almond and syrup mixture. Stir well until everything is thoroughly combined and you have a thick, homogenous batter.

   ⏱️ 10 minutes
5. 5

   Pour the batter into the prepared cake pan, spreading it evenly. The batter will be quite thick.

   ⏱️ 2 minutes
6. 6

   Bake in the preheated oven for 40-45 minutes, or until the torte is golden brown on top and a skewer inserted into the center comes out clean. The center should be set but may still be slightly moist.

   ⏱️ 40-45 minutes
7. 7

   Let the Toucinho do Céu cool in the pan for at least 15-20 minutes before carefully inverting it onto a wire rack to cool completely. It is best served at room temperature or slightly chilled.

   ⏱️ 20 minutes (cooling)

💡 Pro Tips

• ✓The name 'Toucinho do Céu' translates to 'Bacon from Heaven,' a nod to its rich, dense texture and golden hue.
• ✓This torte is meant to be dense and rich, not light and airy.
• ✓Ensure your ground almonds are very fine for the best texture. Almond flour is ideal.
• ✓The sugar syrup is crucial; reaching the correct temperature ensures the torte sets properly.

🔄 Variations

• Increase the amount of ground almonds for an even denser texture.
• Experiment with different nuts like walnuts or hazelnuts, finely ground.
• Add a touch of orange zest to the batter for a subtle citrus note.

🥗 Nutrition

Per serving