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Portugal · Dessert

Toucinho do Céu

60 min
370 kcal
8 servings

By eatmundo · August 4, 2026

Toucinho do Céu🇵🇹AI-generated image

Same ingredients, elsewhere in the world

13 matches

Dishes from other countries' kitchens, made from the same core ingredients as Toucinho do Céu. The percentage is the share of ingredients the two recipes have in common.

Same technique: Custard & pudding44 recipes from 18 countriesSee all 13 matches

A dense, almond-rich Portuguese cake, literally meaning 'bacon from heaven'. This conventual dessert is incredibly moist and decadent.

According to eatmundo's ingredient comparison, the closest dish to Toucinho do Céu from another cuisine is Mexican Cinnamon Polvorones (Mexico): the two share 60% of their ingredients.

Ingredients

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Adapt this recipe:
8 servings

How to Make It

  • 1

    Preheat your oven to 180C and grease a 20cm cake tin with 10g butter.

  • 2

    Prepare a syrup with 300g sugar and 200ml water and a cinnamon stick, boiling to 110C.

  • 3

    Whisk 15 egg yolks and incorporate the warm syrup slowly, whisking continuously.

  • 4

    Add 150g ground almonds (often found in the recipe) into the yolk base.

  • 5

    Pour the smooth, thick batter into the prepared cake tin.

  • 6

    Bake for 30-35 minutes until the top is golden and set but slightly wobbling in the center.

  • 7

    Allow the cake to cool completely in the tin before turning it out onto a plate.

  • 8

    Serve chilled or at room temperature for the best texture.

Frequently Asked Questions

What is Toucinho do Céu?

Toucinho do Céu is a Portuguese almond-based dessert made primarily from a rich mixture of egg yolks, sugar, and cinnamon. It is a traditional conventual sweet typically served as a celebratory treat or during festive occasions.

Why is it called 'bacon from heaven'?

Historically, it was made with pork lard; this recipe uses no lard, but the name remains.

Can I bake it in a larger tin?

You can, but the cake will be flatter; it is traditionally thick and dense, so a smaller tin is better.

How do I know when it is done?

The top should look like a golden, slightly wrinkled surface; it will firm up while cooling.

Is it a gluten-free dessert?

Yes, traditional recipes rely on yolks and almonds, making it naturally gluten-free.

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