Tonka Bean Cake
An incredibly aromatic tonka cake made with only four ingredients and ready in less than one hour. The perfect cake to serve with a cup of tea or coffee.
Servings: 10 people
Calories: 207kcal
Equipment
- springform 9 inch/23-24 cm
Ingredients
- 200 g ground almonds 7 oz/ 1 ¾ cup, Note 2
- 150 g granulated sugar 5.5 oz/ ¾ cup
- 4 eggs large, Note 3
- ½ of a very small tonka bean Note 3
- 1 teaspoon icing sugar confectioner’s/powdered sugar, optional
Instructions
- Preheat the oven to 180°C/350°F and line the bottom of the springform with parchment paper.
- Separate 4 eggs and whisk the egg whites in a super clean bowl until stiff.
- Make the batter: Beat the egg yolks, 150 g granulated sugar (¾ cup), and 200 g ground almonds (1 ¾ cup) in a separate bowl. Grate half of a tiny tonka bean on top and mix well. Add about ⅓ of the egg whites and fold them in with a spatula. Add the rest of the egg whites and fold them in gently and in as few movements as possible.
- Bake: Pour the batter into the prepared springform and bake for 25-30 minutes.
- Cool in the pan for about half an hour, and turn it onto a wire rack to cool completely. Transfer the cake to a serving platter and sprinkle it with icing sugar before serving.
Notes
- Please use a digital kitchen scale in baking; it guarantees for best result. This tonka bean cake was made using metric measuring (Amazon affiliate link).
- Almonds that were ground with their skin on, not blanched ground almonds or almond flour. You can buy a bag of whole almonds with their brown skin on and grind them in the food processor until they resemble breadcrumbs.
- Eggs: If baking the tonka cake in Germany, please use medium eggs.
- Substitute: If you cannot get a tonka bean, replace it with the seeds of 1 vanilla bean and ¼ teaspoon of ground cardamom.
Nutrition
Serving: 1slice | Calories: 207kcal | Carbohydrates: 19g | Protein: 7g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 10g | Cholesterol: 74mg | Sodium: 128mg | Fiber: 2g | Sugar: 16g