Best Toucinho Do Ceu Heavenly Fat Recipes
PORTUGUESE ALMOND CAKE (TOUCINHO DO CéU)
Bakers in Portugal make over 200 different types of pastries and other baked goods, and most of them can trace their origins to the time of the arrival of the Moors. By the sixteenth and seventeenth centuries, convents were employing women and nuns to make sweets to help support their abbeys and charity work, and sold everything from behind cloistered gates. Even today, many of the desserts still have names with religious connotations like toucinho do céu, which means "heaven's lard" or "bacon from heaven." The name is two-fold, because it uses pork lard to make the cake and also because it is an unbelievably delicious treat - and one of the most popular and traditional Portuguese desserts in existence.This recipe comes courtesy of EasyPortugueseRecipes.com.
Provided by Matt Sulem
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 325ºF.
- Line a cake mold with parchment paper. Grease with butter and dust lightly with flour.
- Bring the water, sugar, salt, and pork lard to a boil in a big saucepan. Add the ground almonds.
- Stir gently but constantly, over medium-low heat, until the almond mixture starts to thicken and you can expose the bottom of the pan by stirring, or about 2 minutes.
- Remove the pan from the heat and add the butter. Mix until the butter is melted and blended well.
- In a medium bowl, lightly whisk the yolks and eggs. Pour into the almond mixture and mix with a spatula.
- Add the amaretto and orange zest and stir well.
- Pour the batter into the prepared pan. Bake until the cake is firm in the center and the top is lightly golden brown, or about 28-30 minutes (if you over-bake it, the cake becomes chewy).
- Remove the pan from the oven and let it cool. After the cake has cooled for about 20 minutes, invert the cake onto a platter. Lift off the pan, peel off the parchment paper, and invert the cake on a serving plate with the topside up.
- Cut the cake into wedges. Serve at room temperature and enjoy.
Nutrition Facts : ServingSize 1 serving, Calories 491 calories, Sugar 43 g, Fat 30 g, Carbohydrate 49 g, Cholesterol 199 mg, Fiber 4 g, Protein 10 g, SaturatedFat 9 g, Sodium 77 mg, TransFat 0.3 g
PORTUGUESE 'BACON FROM HEAVEN' (TOUCINHO DO CEU)
No one knows where the name of this dish came from. Some people think it originally contained bacon, and others insist that the bacon in the title is simply a metaphor for something delicious. Regardless of its history, it remains popular in Portugal and Brazil. Adapted from Worldwide Recipes.
Provided by TxGriffLover
Categories Dessert
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Combine the sugar and water in a saucepan and cook over.
- moderate heat, stirring frequently, until the sugar is dissolved.
- Add the ground almonds and cook for 5 minutes, stirring frequently,.
- until the mixture is thick and translucent. Set aside to cool.
- Add the eggs and cinnamon, stirring to combine, and cook over the.
- lowest possible heat, stirring frequently, until the mixture has.
- thickened, about 10 minutes - do not boil. Pour into an 8-inch spring form pan that has been buttered and coated with sugar.
- Bake in a preheated 350F (180C) oven until firm to the touch, 15.
- to 20 minutes. Cool to room temperature before removing from the.
- pan. Serve at room temperature.
Nutrition Facts : Calories 621.9, Fat 31.2, SaturatedFat 4.3, Cholesterol 314.7, Sodium 26.3, Carbohydrate 77.5, Fiber 5.2, Sugar 69.2, Protein 14.7
TOUCINHO DO CEU (HEAVENLY FAT)
Fancifully named toucinho do céu (bacon from heaven), one of Portugal's rich egg-yolk custards. Name derives from earlier times when lard *bacon* was used in making this dish. Posted for ZWT3.
Provided by Caroline Cooks
Categories Dessert
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 325F.; lightly grease 9" pie dish.
- Place sugar and water in a saucepan, bring slowly to boil; boil rapidly for 5-10 minutes until syrup sticks to a spoon. Remove from heat, allow cool slightly; add almonds and egg yolks and mix well.
- Return to a low heat and cook, stirring until slightly thickened.
- Add cinnamon, if using.
- Transfer to prepared pie dish and bake for 45 minutes or until firm.
- Allow to cool before serving.
Nutrition Facts : Calories 724.4, Fat 34.4, SaturatedFat 3.5, Cholesterol 124.5, Sodium 211.3, Carbohydrate 98.2, Fiber 6.6, Sugar 87.9, Protein 14.5
TOUCINHO DO CEU (PORTUGUESE ALMOND CAKE)
Toucinho do Ceu is a traditional Portuguese dessert. The name translates in English as "Bacon from Heaven". The cake was first invented by nuns in the southern province of Portugal. They basically thought this stuff tasted like angels! And we all know how awesome bacon is...so there you go. It is a rich, dense almond cake. I made mine with an apricot filling, a traditional filling for pastry in many traditional Portuguese desserts.
Provided by Maggie May Schill @NakedMaggie
Categories Cakes
Number Of Ingredients 24
Steps:
- Preheat over to 350'F Prepare a 9inch spring form pan by greasing, and setting a parchment circle on the bottom of the pan. Be sure to grease the parchment as well.
- In a large mixing bowl, sift flour, salt and backing powder together. Set aside.
- In another large mixing bowl, cream butter,lemon zest, almond paste and sugar together until completely incorporated and super fluffy.
- In a measuring cup, mix cream, vanilla extract, almond extract and coconut extract together. Set aside.
- Beat eggs and egg yolks into the creamed butter/sugar bowl, one egg at a time until completely incorporated. Beat in lemon juice.
- With your mixer on medium, add flour and cream mixture to the sugar/butter mixture. Add flour in three batches, with cream being added to in between flour batches, beginning and ending with flour. Be sure to completely incorporate all ingredients before adding each new batch. Do not over mix.
- Pour half of the batter out into the spring form pan. Add your apricot preserves on top of raw batter in pan. Do not stir into batter. You can add fresh apricot to the pan at this time if you desire, for a little extra fruit kick.
- Pour rest of batter over the preserve layer. Do not mix batter in pan.
- Bake on the center of the bottom wrack for about 45 minutes, or until golden brown and firm to the touch in the center. Cool on wire wrack for 20 minutes before removing ring from the spring form pan. Cool completely before removing the bottom of the spring form pan from the cake.
- For topping: 1- Set a glass bowl over a medium saucepan filled with simmering water. 2- Add egg whites, sugar, salt, and water tot he pan. Stir lightly to combine. 3- Cook over medium heat, making sure to stir continuously. 4- Mixture is done once it has reached 150'F (use insta-read thermometer. I have one that clips to the side of pans and bowls for just this sort of thing...very useful.) 5- Transfer to a large bowl. Using an electric mixer beat on medium-high until stiff peaks form (beware not to over beat) 6- Set speed to low, add vanilla and almond extract, and beat just until combined. Again, do not over mix it. It should be nice and glossy when you are done.
- Once cake is completely cooled, frost with white topping as desired. I chose to pipe it into a design on top of the cake. You don't have to use a lot of this frosting....it is a very sweet cake, and it is even traditional in a lot of homes not to frost the cake at all, but just dust it with sugar... so that is an alternative to the frosting, of course.
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