Évora Toucinho do Céu

Toucinho do Céu de Évora is one of the Alentejo’s richest and most iconic convent sweets. Originating 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 deep flavour and a unique texture.

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

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

Ingredients for Toucinho do Céu de Évora

• 250 g blanched, 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 over the heat and bring to the boil until it reaches the thread stage (105 °C). Remove from the heat and leave to cool slightly.
2. Add 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 yolks with the whole eggs and add them to the almond mixture, stirring quickly so they do not cook. The mixture should be smooth and glossy.
4. Bake. Grease a round 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. Dust generously with icing sugar before serving.

The secret to perfect Toucinho do Céu

The almonds should be finely ground but not reduced to flour - a slightly grainy texture gives the cake character. The syrup should not be too hot when the eggs are added, so they do not cook. 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 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 light, fluffy cake, but a rich and compact convent sweet.

Wine to serve with Toucinho do Céu

We suggest Vinho Vidigueira Licoroso Branco DOC, served chilled at 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 pairing.

Storage

Toucinho do Céu keeps very well - for up to 5 days at room temperature in a sealed container, or up to one week in the refrigerator. The flavour 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
• Fibre: 2 g
• Salt: 0.1 g

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

Frequently asked questions

Can I use almonds with their skins on?

It is not recommended. Blanched almonds give a finer texture and a smoother, sweeter flavour. To blanch them easily, scald the almonds in boiling water 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 quantity of butter. The result is equally delicious, although slightly different in flavour and texture.

How do I know when the cake is cooked?

The surface should be well browned and a skewer inserted into the centre should come out clean or with just a few moist crumbs. The centre may appear slightly moist - this is normal for this type of convent sweet.

Bring this Alentejo tradition to your table

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

Also discover our Sericaia com Ameixas de Elvas, another unforgettable Alentejo convent sweet.

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