Toucinho do Céu (Portuguese Almond Cake)
Why this recipe works
- Moist almond crumb: Ground almonds give the cake its dense, tender texture without needing flour.
- Balanced richness: Lemon zest, cinnamon and a little salt keep the sweet almond base from tasting flat.
- Good for making ahead: The cake holds its moisture well and is best served fully cooled at room temperature.
Get the most out of this recipe
Timing notes
- Cool before dusting: Let the cake cool completely before adding icing sugar so the finish stays light rather than dissolving into the surface.
- Serve at room temperature: The crumb is softer and the almond flavour more rounded when the cake is not fridge-cold.
Texture tips
- Keep the centre moist: Remove the cake when it is golden and just set; a skewer should show moist crumbs, not wet batter.
- Let it set as it cools: The cake firms up after baking, so avoid judging the final texture while it is still hot from the oven.
Make-ahead tips
- Bake in advance: Bake the cake earlier in the day or the day before, then dust with icing sugar shortly before serving.
- Bring back to room temperature: If refrigerated, let slices lose their chill before serving for the best texture.
- Freeze in slices: Wrap cooled slices well and freeze; defrost overnight in the fridge, then bring to room temperature before eating.
Authenticity notes
- Traditional style: Toucinho do Céu is recognisable for its rich almond-and-egg base rather than a light sponge texture.
- How to serve it: Small slices work well with coffee, tea or a glass of dessert wine.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 170°C (340°F). Grease a cake pan with a little of the unsalted butter, then melt the remaining butter and leave it to cool slightly.
- In a mixing bowl, whisk the eggs with the caster sugar and fine sea salt for 2 to 3 minutes, until slightly thickened and pale. Whisk in the dried lemon zest and ground cinnamon.
- Fold in the ground almonds until evenly combined, then fold in the melted butter. Scrape the batter into the prepared pan and level the top.
- Bake for 30 to 35 minutes, until golden and just set; a skewer should come out with a few moist crumbs rather than wet batter. Cool in the pan for 10 minutes, then turn out onto a cooling rack to cool completely.
- Dust the top lightly with icing sugar before slicing. Serve at room temperature for the best texture.
Recipe notes
Tips
- For a neat finish, wait until the cake is completely cool before dusting with icing sugar so it stays light and dry.
- Do not overbake: the centre should feel set but still springy, as the cake firms up as it cools.
- If serving to young children, pregnant people, older adults, or anyone immunocompromised, use pasteurised eggs where available.
Substitutions
- Replace dried lemon zest with the same amount of ground cinnamon for a warmer, spiced profile.
- Replace caster sugar with light brown sugar for a slightly deeper, caramel note.
Storage
- Refrigerate up to 5 days
- Store in an airtight container. Keep at room temperature for up to 2 days for the best crumb, or refrigerate for up to 5 days and bring to room temperature before serving. Freeze slices well wrapped for up to 2 months; defrost overnight in the fridge.
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Recipe overview
- Servings: 10 servings
- Total time: 1h 15min (20min active)
- Difficulty: Medium
- Cuisine: Portuguese
-
Allergens:
Almonds Eggs Milk Tree nuts
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