Toucinho do Céu (Portuguese Almond Cake)
A dense, sticky flourless cake of almonds, egg yolks and sugar syrup. Naturally gluten free and very rich.
- Time1 hr
- LevelMedium
- Costabout £0.38 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 180°C (160°C fan). Brush a 20 cm round cake tin with olive oil and line the base with baking paper.
- 2
Put the sugar and water in a pan. Heat gently until the sugar dissolves, then boil for 5 minutes until syrupy. Take off the heat.
5 min - 3
Stir in the ground almonds, lemon zest and cinnamon until you have a thick paste. Leave to cool for 10 minutes.
- 4
Beat the egg yolks and whole egg together lightly. Beat them into the almond mixture a little at a time until smooth.
- 5
Pour into the tin and bake for 30 to 35 minutes until deep golden on top and just set. A skewer should come out slightly sticky.
35 min - 6
Cool in the tin for 15 minutes, then turn out. Dust with icing sugar. Serve in thin slices; it keeps well for 4 days.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.