Toucinho do Céu (
lit.'bacon from heaven') is a Portuguese dessert made primarily of almonds, eggs, and sugar.[1] While it is often described as a
cake or
tart, toucinho do céu remains largely free of
flour and should not be mistaken for other Portuguese cakes and tarts containing almonds.[2]
Toucinho do céu is named after its appearance which closely resembles
bacon.[7][d] However, it also historically incorporated ground
bacon or bacon
lard into its recipe, and is an option in contemporary recipes.[9] The nuns of the Convento de Santa Mónica is credited with creating this
pudding in the 1500s.[7]
Preparation
Sugar is dissolved in water and brought to a boil. The ground almonds are added to the syrup until thickened, similar to
marzipan. This mixture is slightly cooled before adding
butter (historically
lard).
Egg yolks are then slowly incorporated to the
almond paste. Spices, such
cinnamon or
cloves, are added along with
orange zest or
amaretto. This
batter is then poured into a greased and floured pan and baked until slightly firm. The finished cake is dusted with
powdered sugar.[2]
Variations
Toucinho-do-Céu de Murça (
lit.'heaven's bacon from Murça') ― This variation from
Murça contains doce de gila.[10] The doce de gila is added the same time the ground almond is added to the sugar syrup.[11] The recipe is credited to
Benedictinenuns from the convent in the area.[12][13][14]
Toucinho Rançoso (
lit.'rancid bacon') ― From
Alentejo, this pudding also contains doce de gila.[15] However, prior to baking, it is topped with additional flour to prevent additional browning to the top. The excess flour is then brushed away after it is baked. The story is said that a
nun was caught in the act of committing
gluttony by her
confessor. When asked what she was eating, she replied, "
rancid bacon."[16][17]
Pastéis de Toucinho do Convento da Esperança (
lit.'bacon pastries from the Convent of Hope') ― These pastries from
Alentejo contain actual
bacon are made into small
tarts. While the recipe is credited to the Convent of Hope, it is attributed to the Convent of St. John the Penitent or the Maltesinhas de Estremoz.[18][19] The pastry crust is similar to
puff pastry.
Bacon jam is added when the sugar syrup is being made, followed by the ground almonds, eggs, and cinnamon. This paste fills the pastry-lined tart pans to bake.[20][21]
Toucinho do Céu de Guimarães (
lit.'heaven's bacon from Guimarães') ― This variation from
Guimarães is similar to the traditional variety but includes
doce de gila in the almond mixture. Additionally, whereas the traditional variety is served in a tart form and sliced, Toucinho do Céu de Guimarães are shaped into a flattened ball like form, and then rolled in caster sugar before serving whole.[22]
^Lastly,
sugar was a highly prized ingredient also introduced by the
Moors in the Arab-
spice trade.
Sugarcane, native to
Southeast Asia, became an important crop industry starting in
Madeira around the mid 1400s, then largely in
Brazil beginning in the early 1500s.[6]
^Tocino de cielo, a conventual sweet from Spain shares the same translation and aptly named after its resemblance to
bacon, however it is made with eggs, sugar, and water.[8]
^Pereira, Berenice (1 December 2017).
"Toucinho do Céu (Murça)". Cozinha Tradicional (in Brazilian Portuguese). Retrieved 2 November 2023.
^Fernandes, Daniel.
"Toucinho-do-Céu de Murça". Produtos Tradicionais Portugueses (in Portuguese). Direção-Geral de Agricultura e Desenvolvimento Rural. Retrieved 2 November 2023.
^Castro, Cristina (3 February 2017).
"Toucinho-do-Céu de Murça". No Ponto (in European Portuguese). A Doçaria Portuguesa. Retrieved 2 November 2023.
^Pereira, Berenice (19 November 2016).
"Toucinho Rançoso (Monforte)". Cozinha Tradicional (in Brazilian Portuguese). Retrieved 2 November 2023.
^Fernandes, Daniel.
"Toucinho Rançoso". Produtos Tradicionais Portugueses (in Portuguese). Retrieved 2 November 2023.
^Fernandes, Daniel.
"Pastéis de Toucinho do Convento da Esperança". Produtos Tradicionais Portugueses (in Portuguese). Direção-Geral de Agricultura e Desenvolvimento Rural. Retrieved 2 November 2023.
^Castro, Cristina (20 August 2015).
"PASTEL DE TOUCINHO". No Ponto (in European Portuguese). A Doçaria Portuguesa. Retrieved 2 November 2023.
Toucinho do Céu (
lit.'bacon from heaven') is a Portuguese dessert made primarily of almonds, eggs, and sugar.[1] While it is often described as a
cake or
tart, toucinho do céu remains largely free of
flour and should not be mistaken for other Portuguese cakes and tarts containing almonds.[2]
Toucinho do céu is named after its appearance which closely resembles
bacon.[7][d] However, it also historically incorporated ground
bacon or bacon
lard into its recipe, and is an option in contemporary recipes.[9] The nuns of the Convento de Santa Mónica is credited with creating this
pudding in the 1500s.[7]
Preparation
Sugar is dissolved in water and brought to a boil. The ground almonds are added to the syrup until thickened, similar to
marzipan. This mixture is slightly cooled before adding
butter (historically
lard).
Egg yolks are then slowly incorporated to the
almond paste. Spices, such
cinnamon or
cloves, are added along with
orange zest or
amaretto. This
batter is then poured into a greased and floured pan and baked until slightly firm. The finished cake is dusted with
powdered sugar.[2]
Variations
Toucinho-do-Céu de Murça (
lit.'heaven's bacon from Murça') ― This variation from
Murça contains doce de gila.[10] The doce de gila is added the same time the ground almond is added to the sugar syrup.[11] The recipe is credited to
Benedictinenuns from the convent in the area.[12][13][14]
Toucinho Rançoso (
lit.'rancid bacon') ― From
Alentejo, this pudding also contains doce de gila.[15] However, prior to baking, it is topped with additional flour to prevent additional browning to the top. The excess flour is then brushed away after it is baked. The story is said that a
nun was caught in the act of committing
gluttony by her
confessor. When asked what she was eating, she replied, "
rancid bacon."[16][17]
Pastéis de Toucinho do Convento da Esperança (
lit.'bacon pastries from the Convent of Hope') ― These pastries from
Alentejo contain actual
bacon are made into small
tarts. While the recipe is credited to the Convent of Hope, it is attributed to the Convent of St. John the Penitent or the Maltesinhas de Estremoz.[18][19] The pastry crust is similar to
puff pastry.
Bacon jam is added when the sugar syrup is being made, followed by the ground almonds, eggs, and cinnamon. This paste fills the pastry-lined tart pans to bake.[20][21]
Toucinho do Céu de Guimarães (
lit.'heaven's bacon from Guimarães') ― This variation from
Guimarães is similar to the traditional variety but includes
doce de gila in the almond mixture. Additionally, whereas the traditional variety is served in a tart form and sliced, Toucinho do Céu de Guimarães are shaped into a flattened ball like form, and then rolled in caster sugar before serving whole.[22]
^Lastly,
sugar was a highly prized ingredient also introduced by the
Moors in the Arab-
spice trade.
Sugarcane, native to
Southeast Asia, became an important crop industry starting in
Madeira around the mid 1400s, then largely in
Brazil beginning in the early 1500s.[6]
^Tocino de cielo, a conventual sweet from Spain shares the same translation and aptly named after its resemblance to
bacon, however it is made with eggs, sugar, and water.[8]
^Pereira, Berenice (1 December 2017).
"Toucinho do Céu (Murça)". Cozinha Tradicional (in Brazilian Portuguese). Retrieved 2 November 2023.
^Fernandes, Daniel.
"Toucinho-do-Céu de Murça". Produtos Tradicionais Portugueses (in Portuguese). Direção-Geral de Agricultura e Desenvolvimento Rural. Retrieved 2 November 2023.
^Castro, Cristina (3 February 2017).
"Toucinho-do-Céu de Murça". No Ponto (in European Portuguese). A Doçaria Portuguesa. Retrieved 2 November 2023.
^Pereira, Berenice (19 November 2016).
"Toucinho Rançoso (Monforte)". Cozinha Tradicional (in Brazilian Portuguese). Retrieved 2 November 2023.
^Fernandes, Daniel.
"Toucinho Rançoso". Produtos Tradicionais Portugueses (in Portuguese). Retrieved 2 November 2023.
^Fernandes, Daniel.
"Pastéis de Toucinho do Convento da Esperança". Produtos Tradicionais Portugueses (in Portuguese). Direção-Geral de Agricultura e Desenvolvimento Rural. Retrieved 2 November 2023.
^Castro, Cristina (20 August 2015).
"PASTEL DE TOUCINHO". No Ponto (in European Portuguese). A Doçaria Portuguesa. Retrieved 2 November 2023.