Évora Bacon from Heaven

Toucinho do Céu de Évora is one of the richest and most emblematic conventual sweets of Alentejo. Born in the convents of Évora, this dense, golden cake is made with ground almonds, egg yolks, sugar, and lard—simple ingredients that, together, create a dessert with profound flavor 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 grand occasions and religious festivities.

Yields: 8 to 10 servings
Preparation: 20 minutes
Cooking: 40 minutes
Total time: about 1 hour

Ingredients for Toucinho do Céu de Évora

• 250 g (8.8 oz) blanched and ground almonds
• 250 g (8.8 oz) sugar
• 8 egg yolks
• 2 whole eggs
• 100 ml (3.4 fl oz) water
• 50 g (1.8 oz) pork lard (or butter)
• Icing sugar to taste (for dusting)
• Butter to taste (for greasing)
• Flour to taste (for dusting the pan)

How to make Toucinho do Céu de Évora

1. Prepare the syrup. Bring the sugar and water to a boil in a saucepan and let it simmer until a thread-stage syrup is obtained (105 °C / 221 °F). Remove from heat and let it cool slightly.
2. Mix the almonds. Add the ground almonds to the syrup and mix well. Add the lard and stir until it melts and is fully incorporated.
3. Add the eggs. Beat the egg yolks with the whole eggs and add to the almond mixture, stirring quickly to prevent them from cooking. The mixture should be homogeneous and shiny.
4. Bake. Grease a round pan (22 cm / 8.7 inches) with butter and dust with flour. Pour in the mixture and bake in a preheated oven at 180 °C (350 °F) for 35 to 40 minutes, until the surface is golden and a skewer comes out clean.
5. Unmold and serve. Let cool completely before unmolding. Dust generously with icing sugar before serving.

The secret to the perfect Toucinho do Céu

The almonds should be finely ground but not into flour—a slightly granular texture gives character to the cake. The syrup should not be too hot when adding the eggs to prevent them from cooking. Always stir quickly when incorporating the eggs.

Tips for a traditional result

Pork lard is the traditional ingredient and gives Toucinho do Céu its characteristic flavor. If you prefer, you can substitute 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 and compact conventual sweet.

Wine pairing for Toucinho do Céu

We suggest Vinho Vidigueira Licoroso Branco DOC, served chilled between 10 and 12 °C (50 and 54 °F). Its notes of dried fruits, honey, and vanilla complement the richness of the almonds and the sweet intensity of the cake, creating a classic and memorable pairing.

Storage

Toucinho do Céu keeps very well—up to 5 days at room temperature in an airtight container, or up to a week in the refrigerator. The flavor intensifies the day after preparation. 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 presented are estimates calculated based on the indicated quantities and may vary according to the ingredients used. This information is provided for guidance only.

Frequently asked questions

Can I use almonds with skin?

It is not recommended. Blanched almonds give a finer texture and a smoother, sweeter flavor. To blanch easily, scald the almonds in boiling water for 1 minute and remove the skins while still warm.

Can the cake be made without lard?

Yes, you can substitute with butter in the same quantity. The result is equally delicious, although slightly different in flavor and texture.

How do I know the cake is cooked?

The surface should be golden brown and a skewer inserted into the center should come out clean or with only a few moist crumbs. The center may appear slightly moist—this is normal for this type of conventual sweet.

Bring this Alentejo tradition to your table

Pair with Vinho Vidigueira Licoroso Branco DOC from Herdade do Estacal.

Also discover our Sericaia with Elvas Plums, another unmissable Alentejo conventual sweet.

Traditional Alentejo recipe, adapted by Herdade do Estacal for the blog "À Mesa com o Alentejo," fully maintaining the original methods and ingredients.