Toucinho do Céu

Ingredients

• 300 gground almonds
• 400 gsugar
• 200 mlwater
• 12egg yolks
• 2whole eggs
• 60 gbutter — melted
• 40 gall-purpose flour
• 1lemon — zested
• 2 tbspconfectioners' sugar — for dusting

Method

1. Begin by bringing 12 egg yolks and 2 whole eggs to room temperature. This ensures a smooth mixture, crucial for the texture of Toucinho do Céu. Meanwhile, melt 60 g of butter in a small saucepan over low heat until fully liquid, then set aside to cool slightly.
2. In a medium saucepan, combine 400 g of sugar and 200 ml of water. Place over medium heat and stir until the sugar dissolves completely, creating a clear syrup. Once dissolved, let it simmer gently until it reaches a light syrupy consistency, which should coat the back of a spoon.
3. Remove the syrup from the heat and allow it to cool slightly. Gradually whisk in the melted butter, ensuring it is fully incorporated. Add the zest of 1 lemon to the mixture, stirring to distribute the flavor evenly.
4. In a large mixing bowl, combine 300 g of ground almonds and 40 g of all-purpose flour. Pour the syrup mixture over the almond-flour blend, stirring continuously until a smooth batter forms.
5. In a separate bowl, lightly beat the room-temperature egg yolks and whole eggs together. Slowly add the eggs to the almond mixture, stirring constantly to prevent curdling. The batter should be thick and glossy, with no lumps.
6. Preheat your oven to 180°C (356°F). Grease a baking dish with butter and pour in the batter, smoothing the top with a spatula. Bake in the preheated oven until the top is golden and the center is set but still slightly jiggly, indicating a custard-like texture.
7. Remove the Toucinho do Céu from the oven and allow it to cool in the dish. Once cooled, dust the top with 2 tbsp of confectioners' sugar. Serve at room temperature to best appreciate the delicate texture and rich flavors.