Bacon From Heaven
A Portuguese-style almond and winter squash torte enriched with marzipan, crystallized ginger, and egg yolks — dense, rich, and silky with a jelly-like consistency when cooled.
Ingredients
- 2 tsp unsalted butter, for pan
- 1 0.8 cup sugar, plus 2 tbsp divided
- 0.5 cup water
- 0.5 cup thawed frozen pureed winter squash, drained well
- 2 cup blanched whole almonds
- 0.8 tsp ground cinnamon
- 3 0.5 oz marzipan, cut into small pieces
- 10 each jumbo egg yolks
- 3 each jumbo eggs
- 3 tbsp finely minced crystallized ginger
- 1 tbsp finely minced blanched almonds, for topping
Instructions
- 1
Preheat oven to 350°F. Butter the bottom and sides of a 9-inch springform pan. Add 1 tbsp sugar, tilt to coat; tap out excess.
- 2
In a saucepan, combine 1.75 cups sugar and water. Bring to a boil, stirring. Reduce heat and boil gently without stirring for 5 minutes. Stir in the squash and boil gently 5 more minutes, stirring occasionally.
- 3
In a food processor, pulse almonds and cinnamon for 60 seconds. Scrape down sides and pulse another 60 seconds. With machine running, add marzipan pieces and pulse until thoroughly blended.
- 4
Stir the almond mixture into the sugar-squash mixture. Cook over low heat until frothy. Meanwhile, beat egg yolks and whole eggs together until thick and frothy.
- 5
Slowly whisk the hot almond mixture into the egg mixture. Pour back into the saucepan and cook 5 minutes, stirring constantly, until thickened. Stir in crystallized ginger.
- 6
Pour into the prepared pan. Sprinkle top with the remaining 1 tbsp sugar and minced almonds. Bake 40-45 minutes until sides pull away and center is set.
- 7
Cool on a wire rack 5 minutes. Remove springform and cool completely. The torte will soften as it cools, taking on a jelly-like consistency. Cut into 16 slices to serve.