Toucinho do Ceu

Egg and Almond Cake

Preparation info

  • Serves

    6 to 8

    • Difficulty


Appears in

Modern Classics

Modern Classics

By Frances Bissell

Published 2000

  • About

Although often described as a cake, this Portuguese dessert is perhaps more of a pudding in texture. A small piece makes the perfect mouthful to accompany a tiny cup of strong black coffee.


  • 250 g (½ lb) granulated sugar
  • 100 mls (3 ½


Dissolve the sugar in the water, bring to the boil, and cook for 4 to 5 minutes. Stir in the almonds, and remove from the heat. Allow to cool. Beat in the butter, eggs and flour, and pour the mixture into a well-buttered cake tin about 18-20 cm. (7-8