Portuguese-Style Almond Cake

Like many other recipes inherited from Portugal, the origin of Toucinho do Ceu goes back hundreds of years to the convents where nuns used to cook sweets based on eggs and sugar and prepare recipes such as pao de lo (genoise cake), crème caramel and custards. Toucinho do Ceu translates into ‘bacon-from-heaven’ thanks to the traditional version of this recipe being made with pork lard. This lighter version has as much flavour without the fat. Unlike most almond cakes, wh