Incredibly aromatic Arabic cake made with only four ingredients, like ground almonds, tonka bean, eggs, and sugar. Yet the resulting cake is fantastic!
Arabic Cake with Ground Almonds
A simple Arabic cake with tonka bean and ground almonds, flourless and full of flavor, this is the perfect sweet treat with a cup of coffee.

Dense, moist and sweet crumb, the taste of almonds and the intense aroma of the tonka bean… this easy tonka cake will make you perfectly happy.
I made a Middle Eastern almond cake a few years ago and loved it. Unfortunately with so many other cakes waiting to be baked I kind of forgot about it. Every now and then, while searching in my notebook for something else, I stumbled upon the recipe, and I’ve always thought that I should bake it again soon.
Recently, it finally happened. I intended to bake a cake, but while searching for the ingredients I noticed that I was completely out of flour. Nothing there! I think that didn’t happen to me in years. Stores are closed on Sundays and I didn’t want to bother the neighbors.
Suddenly I remembered this Arabic cake and the fact that it contains no flour, just ground almonds. I had everything else, so in less than 15 minutes the tonka cake was in the oven.

Ingredients
Ground almonds
- I used ground almonds that were ground with their skin on, no need for the more expensive blanched ground almonds.
- You can buy already ground almonds or grind the almonds in the food processor yourself. Just be careful not to overmix and turn them to almond butter.
Tonka bean:
- It was the first time that I used tonka beans. I had a few of them for quite a while in my spice cupboard but didn’t really know how to use them.
- The recipe actually called for cardamom and vanilla but I thought it was about time to use the tonka beans. And I am so glad I did.
- You will not believe the intense aroma of the tonka bean. I only grated half of a very small bean for the cake but the taste was so wonderfully intense, something like vanilla but stronger, like sweet flowers or some kind of heavy perfume, I cannot really describe it. You have to try it to really understand it.
- The fingers of my right hand which was holding the bean while grating it retained the scent for hours and hours after grating the bean, although I had washed my hands several times in between. The whole kitchen kept the scent for two whole days. Amazing!
- However, while researching for this post I found out that tonka beans are actually illegal in the US. Crazy! If you wish to read more about that read this article.

How to replace the tonka bean?
- You can replace it with a vanilla bean and a pinch of cardamom.
- It will still taste great but do try the tonka bean if you can, you will be amazed by its flavor.

More Middle Eastern recipes?
Roasted Red Pepper Hummus – A flavorsome roasted red pepper hummus recipe with tahini, chickpeas and white beans, this has become one of our favorite spreads or dips.
Tabbouleh – Or tabouleh or tabouli, probably the best-known Middle Eastern or Arabic salad recipe, made with lots and lots of parsley, mint, bulgur, tomatoes, and cucumbers
Persian Eggplant Dip – A very easy to make and delightful Iranian recipe for eggplant or aubergine and tomato dip with yogurt.
Chicken Shawarma Plate – How to make a chicken shawarma plate at home.
Mujammara Dip – An amazing Syrian or Middle Eastern recipe with roasted peppers, walnuts, and pomegranate molasses.
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Arabic Cake with Tonka Bean
Ingredients
- 200 g/ 7 oz/ 1 2/3 cup ground almonds
- 150 g / ¾ cup/ 5.3 oz granulated sugar
- 4 eggs medium Germany, large US
- ½ of a very small tonka bean See note
- icing sugar optional
Instructions
- Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Line the bottom of a springform (24 cm/9.4-inch diameter) with baking paper.
- Separate the eggs. Whisk the egg whites until stiff.
- In another bowl mix together the ground almonds, sugar, and egg yolks together.
- Grate the tonka bean over this mixture and mix thoroughly.
- Add about 1/3 of the egg whites and incorporate well with a spatula. 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.
Schatten
Saturday 14th of May 2022
I think you skipped a step with the egg yolks. Shouldn’t we whip them with the sugar until doubled or something? I have nothing but a flat dough and it’s impossible to get this clumpy egg yolk mix to fold nicely with the egg whites. Please be more specific
Adina
Sunday 15th of May 2022
Hi. I didn't skip a step, you should mix the egg yolks as instructed. Then add 1/3 of the egg whites, this step will make the dough wetter/softer/ more manageable. After that you fold in the rest of the whites, they will help the cake rise a little during baking. However, the cake it's flat, it will not rise like a regular cake made with flour and baking powder or soda.
Suzaan
Wednesday 8th of April 2020
I think it would really help if you added the part of where the sugar goes in the recipe because I just made it and realised that no where in the recipe it tells you what to do with the sugar and so I just wasted all my ingredients for a bitter cake.
Adina
Friday 4th of September 2015
They are wonderful, the tonka beans. Can't understand why they are forbidden in the US. I would send you some, if I wasn't so afraid to do something illegal. :) :)
Chris Scheuer
Friday 4th of September 2015
Tonka beans? Wow, you have me intrigued. Your cake is so pretty and sounds wonderful!
Thao @ In Good Flavor
Friday 4th of September 2015
Such a unique cake, Adina. I love it!
Adina
Friday 4th of September 2015
Thank you, Thao.