Go Back
Print
Recipe Image
Smaller
Normal
Larger
Toucinho do Céu Recipe
Jon Hatchman
Print Recipe
Pin Recipe
Course
Dessert
Cuisine
Global
Servings
12
Ingredients
400
grams
Ground almonds
190
ml
Water
350
grams
Caster sugar
2
gram
Salt
90
grams
Butter
45
gram
Ibérico lard
(alternatively use normal lard or same amount of vegetable oil)
8
Egg yolks
3
Whole eggs
30
ml
Amendoa Amarga
(or amaretto)
zest
of one
Orange
Flour and butter, for the mould
Icing sugar
Instructions
Preheat the oven to 160C
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 almonds and stir
Cook over a medium-low heat for 2 minutes
Remove from the heat add the butter and mix well
Add the eggs, egg yolks, orange zest and the Amendoa 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