The name of this Portguese almond cake, Toucinho do Céu, means "bacon from heaven", on account of the fact it contains lard (and tastes like it comes from heaven). Sourcing high-quality Ibérico lard for this cake will yield best results.
Recipe courtesy of
400g ground almonds
350g caster sugar
45g Ibérico lard (alternatively use normal lard or same amount of vegetable oil)
8 egg yolks
3 whole eggs
30ml Amêndoa Amarga (or amaretto)
Zest of 1 orange
Flour and butter for the mould
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Preheat the oven at 160°C. Grease a round cake mould with butter and dust lightly with flour.
Add the water, sugar, and lard to a pan and bring to a boil. Add the ground almonds and stir.
Cook over a medium-low heat for 2 minutes, then remove from the heat. Add the butter and mix well.
Add the eggs, yolks, orange zest and the Amêndoa Amarga. Stir well.
Pour the mix into the cake mould and bake for 30 minutes. (The cake should be firm and the top golden.) Remove from the oven and let it cool down.
Remove the cake from the mould into a serving dish. Dust the top with icing sugar and serve.
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