Arab Almond Cake
Ingredients
Instructions
- Note: If you cannot get hold of tonka beans, you can replace that with the seeds of 1 vanilla bean and 1 small pinch cardamom
- Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Line the bottom of a spring form 24 cm/ 9.4 inch diameter with baking paper.
- Place the almonds in the food processor and process until finely ground. Do not over process, you do not want your almonds to turn to almond butter.
- Separate the egg whites from the egg yolks. Whisk the egg whites until stiff.
- In another bowl mix the almonds, egg yolks and honey together. Grate the tonka bean over this mixture and mix thoroughly. Add about 1/3 of the egg whites and incorporate well. Add the rest of the egg whites and fold in very gently.
- Pour the mixture into the prepared pan and bake for 25 to 30 minutes. Leave to cool completely and sprinkle with icing sugar before serving.
Nutrition & Diet Analysis (per serving)
470
kcal
23% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).