Toucinho Do Ceu Heavenly Fat Food

PORTUGUESE ALMOND CAKE (TOUCINHO DO CéU)

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.

TOUCINHO DO CEU (HEAVENLY FAT)

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.