Portuguese Heavenly Almond Cake

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This dense, golden almond cake hails from northern Portugal, where convent nuns of São Salvador de Vilar de Frades perfected it centuries ago. Its curious name translates to 'bacon from heaven,' a nod to the small amount of pork fat that gives the crumb its signature richness. Sliced thin and served at room temperature, it keeps for weeks and pairs beautifully with a glass of vintage port.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 24 gFat
• 4 gSaturated Fat
• 34 gCarbs
• 3 gFiber
• 27 gSugar
• 10 gProtein
• 55 mgSodium
• 220 mgPotassium
• 85 mgCalcium
• 1.5 mgIron
• 0.5 mgVitamin C
• 120 mcgVitamin A

Ingredients

For the cake batter

• 2 cups (250 g) blanched whole almonds
• 1 1/4 cups (250 g) granulated sugar
• 8 large egg yolks
• 2 large whole eggs
• 3 tablespoons (45 g) lard or unsalted butter, melted
• 1 tablespoon grated lemon zest
• 1/4 teaspoon fine sea salt
• 1 tablespoon all-purpose flour

For the pan and finish

• 1 tablespoon butter, softened, for greasing
• 1 tablespoon fine dry breadcrumbs, for dusting
• 2 tablespoons sliced almonds, for topping
• Powdered sugar, for dusting

Directions

1. Preheat the oven to 325°F (160°C). Butter a 9-inch (23 cm) round cake pan and dust it with breadcrumbs, tapping out any excess.
2. Pulse the whole almonds in a food processor with 2 tablespoons of the sugar until finely ground but still slightly textured; set aside.
3. In a large bowl, whisk the egg yolks and whole eggs with the remaining sugar for about 5 minutes, until pale, fluffy, and thick enough to leave a ribbon when the whisk is lifted.
4. Stir in the melted lard or butter, lemon zest, and salt until smooth, then fold in the ground almonds and the flour just until evenly combined.
5. Pour the batter into the prepared pan, smooth the top, and scatter the sliced almonds over the surface, pressing them in very lightly so they adhere.
6. Bake on the middle rack for 40 to 45 minutes, until the top is deep golden brown and a skewer inserted in the center comes out with only moist crumbs attached; the cake should feel set at the edges but still soft in the middle.
7. Let the cake cool completely in the pan on a wire rack; it will firm up significantly as it rests. Run a thin knife around the edge and invert onto a serving plate.
8. Dust generously with powdered sugar before slicing into thin wedges. Serve at room temperature with a small glass of tawny port or a strong espresso.
9. Store tightly covered at room temperature for up to 2 weeks; the flavor deepens and the crumb becomes denser and fudgier after a day or two.

Cook’s Notes

• Use pork lard for the most authentic, melt-in-the-mouth texture; butter makes a slightly lighter but still excellent cake.
• Grind the almonds with a portion of the sugar to keep them from turning into almond butter in the processor.
• Do not overbake; the cake should remain soft in the center when removed, as it continues to set while cooling.
• Traditional Barcelos recipes skip the flour entirely for a denser, fudgier crumb; add it only if you prefer a slightly cakier texture.
• Wrap in parchment and let rest at least 24 hours before slicing for the cleanest cuts and most developed flavor.

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