Toucinho do Ceu – Almond Cake


¼ cup water

500g caster sugar

300g butter, softened

1 tbsp goose fat (optional)

400g almond meal

6 egg yolks

2 whole eggs

¾ tsp almond essence

1 tsp ground cinnamon

1 tsp finely grated lemon rind

1 cup currants

1 cup sultanas


Preheat oven to 165C and grease the cake tin.

In a saucepan on a medium heat, bring 450g sugar and the water to the boil, until sugar dissolves. Add the butter and goose fat to the saucepan. Cook for 5 mins, until mixture becomes translucent. Set aside until lukewarm.

In a bowl, mix the almond meal with the cinnamon, sultanas and currants, lemon zest and almond essence. Gently fold in the cooled down butter and sugar mixture into the bowl. Add the egg yolks and eggs into the mixture and stir in.

Cook for 35 – 45 minutes. Cool for 10 mins. Serve warm with pistachio nuts, whipped cream and dusted with sugar.