This dessert was once enriched with pork fat, hence its strange translation of heavenly bacon. Today, the enrichment is egg yolks combined with sugar syrup, a duo that forms the basis of many Portuguese desserts. The yolks are a legacy of the wine industry, where whites were used to clarify wines, while the surplus yolks were given to nuns.
- Preheat oven to 180°C. Place 600g sugar, zest, cinnamon and 400ml water in a pan over low heat, stir to dissolve sugar, then simmer without stirring until mixture reaches 116°C (soft-ball stage) on a sugar thermometer. Discard zest and cinnamon.
- Meanwhile, process almonds in a food processor until finely ground, then stir into sugar syrup and cook for 3 minutes. Cool for 2 minutes.
- Whisk yolks and cream in a bowl, then gradually whisk in syrup mixture.
- Grease a 25cm round cake tin, then flour it, shaking out excess. Pour egg mixture into tin, place tin in a roasting pan, then pour in enough boiling water to reach halfway up side of tin. Bake for 25 minutes or until firm to the touch. Cool for 30 minutes, run a knife around the edge and turn out onto a plate.
- Cut apples into quarters, remove cores and seeds, then cut each quarter into 4 wedges. Place in a bowl and toss with remaining 55g sugar. Heat a non-stick frying pan over medium heat, add coated apples and cook until syrupy. Add butter and cook, turning, for 5 minutes or until golden and tender. Stir in the port.
- Serve heavenly eggs with compote, scattered with toasted flaked almonds.
You may need it
Food Storage Container Set
Surface Utensil Holder
Kitchen Utensil Set