Évora Toucinho do Céu

Toucinho do Céu de Évora is one of the Alentejo's richest and most iconic convent sweets. Created in the convents of Évora, this dense, golden cake is made with ground almonds, egg yolks, sugar and lard - simple ingredients that come together to create a dessert with a deep flavour and unique texture.

The name - which literally means “bacon from heaven” - reflects the richness and generosity of this recipe, which for centuries was reserved for special occasions and religious festivities.

Serves: 8 to 10 people
Preparation: 20 minutes
Cooking: 40 minutes
Total time: about 1 hour

Ingredients for Toucinho do Céu de Évora

• 250 g peeled, ground almonds
• 250 g sugar
• 8 egg yolks
• 2 whole eggs
• 100 ml water
• 50 g pork lard (or butter)
• Icing sugar, as needed (for dusting)
• Butter, as needed (for greasing)
• Flour, as needed (for dusting the tin)

How to make Toucinho do Céu de Évora

1. Prepare the syrup. Put the sugar and water in a saucepan and bring to the boil. Boil until the syrup reaches the thread stage (105 °C). Remove from the heat and leave to cool slightly.
2. Mix in the almonds. Add the ground almonds to the syrup and mix well. Add the lard and stir until it has melted and is fully incorporated.
3. Add the eggs. Beat the egg yolks with the whole eggs and add to the almond mixture, stirring quickly so they do not cook. The mixture should be smooth and glossy.
4. Bake. Grease a round cake tin (22 cm) with butter and dust with flour. Pour in the mixture and bake in a preheated oven at 180 °C for 35 to 40 minutes, until the surface is golden and a skewer comes out clean.
5. Turn out and serve. Leave to cool completely before turning out. Generously dust with icing sugar before serving.

The secret to perfect Toucinho do Céu

The almonds should be finely ground, but not into flour - a slightly grainy texture gives the cake character. The syrup should not be too hot when you add the eggs, or they will cook. Always stir quickly as you incorporate the eggs.

Tips for a traditional result

Pork lard is the traditional ingredient and gives Toucinho do Céu its distinctive flavour. If you prefer, you can replace it with butter, but the result will be slightly different. The cake should be moist and dense inside - it is not a fluffy cake, but a rich, compact convent sweet.

Wine to pair with Toucinho do Céu

We recommend Vidigueira DOC White Fortified Wine, served chilled between 10 and 12 °C. Its notes of dried fruit, honey, and vanilla complement the richness of the almonds and the cake's sweet intensity, creating a classic and memorable pairing.

Storage

Toucinho do Céu keeps very well — for up to 5 days at room temperature in a sealed container, or up to a week in the refrigerator. The flavor intensifies the day after it is made. It can also be frozen for up to 1 month.

Indicative nutritional information

Per serving (1/10 of the recipe):

• Energy: 310 kcal
• Protein: 8 g
• Fat: 18 g
• Carbohydrates: 32 g
• Fiber: 2 g
• Salt: 0.1 g

The values shown are estimates based on the quantities listed and may vary depending on the ingredients used. This information is provided for guidance only.

Frequently asked questions

Can I use almonds with the skin on?

It's not recommended. Blanched almonds give it a finer texture and a milder, sweeter flavor. To blanch them easily, boil the almonds for 1 minute and remove the skins while they are still warm.

Can the cake be made without lard?

Yes, you can replace it with the same amount of butter. The result is just as delicious, although the flavor and texture are slightly different.

How do I know when the cake is done?

The surface should be golden brown, and a toothpick inserted in the center should come out clean or with just a few moist crumbs. The center may seem slightly moist — this is normal for this type of convent sweet.

Bring this Alentejo tradition to your table

Pair it with Herdade do Estacal's Vidigueira DOC White Fortified Wine.

Also discover our Sericaia with Elvas Plums, another must-try Alentejo convent sweet.

A traditional Alentejo recipe, adapted by Herdade do Estacal for the blog "À Mesa com o Alentejo", preserving the original methods and ingredients in full.