Toucinho do Céu is a conventual sweet that is a must in traditional Portuguese sweets.

There are various recipes for toucinho do céu from different regions of the country, but the Alentejo recipe is one of the most popular.

The history of the sweet takes us back to the days of the nuns in the old convents, and it was in the convent of Évora that the recipe originated.

The recipe:

Ingredients:

• 8 Yolks and 2 Eggs
• 450gr Sugar
• 250 grams grated almonds
• 2,5dl Water
• 75gr Breadcrumbs
• 1 lemon peel
• 1 Cinnamon stick
• 2 Tablespoons Flour
• Powdered sugar for sprinkling
• Butter for greasing

Preparation:

Start by putting the water on the boil with the sugar, cinnamon roll and lemon zest, and boil for about 3 minutes.

Remove and set aside to cool (discard the lemon zest and cinnamon stick).

Beat the 8 egg yolks and 2 eggs in a bowl.

Add the almonds and breadcrumbs to the sugar mixture and mix well.

When the mixture is cold, add the egg mixture using a sieve.

Bring the whole mixture back to the boil. Remove from the heat and leave to cool.

Grease a round mould without holes with butter and place a sheet of greaseproof paper in it, as well as sprinkling it with flour.

When the mixture has cooled down, add the spoonfuls of flour and stir well.

Finally, pour all the mixture into the tin and bake in a preheated oven at 170 degrees, in a bain marie, for about 40-45 minutes.

At the end of the time, leave to cool before unmolding and sprinkle with icing sugar.