Toucinho do Ceu hails from the Portuguese town of Guimarães, but is found in various iterations throughout the country. The name translates to “bacon from heaven”, referencing the original recipe, which incorporated a splash of pork fat. Over time, lard was removed but fat most certainly was not. I’ve seen up to 20 eggs in all used in this dense little number, not to mention the hefty base of rich almond meal.
Butter an 8-inch cake pan and line the bottom with parchment paper.
Preheat the oven to 325ªF.
Combine the sugar and water in a medium saucepan and cook over medium heat until the sugar is dissolved. Add the ground almonds and stir for about five minutes or until the mixture thickens and pulls away from the sides and bottom of the pan. Remove from the heat and allow to cool slightly.
When the almond mixture is still warm, but not so hot that it hurts to touch, stir in the egg yolks, eggs and salt. Return the pot to a low flame and stir for five to ten minutes, or until thick. Be careful not to boil or you’ll just wind up with a funky scrambled egg batter.
Pour the batter into the prepared pan and use an offset spatula to ensure even thickness throughout. Bake until firm to the touch and slightly golden, about 15-20 minutes. Cool completely, then dust with powdered sugar.