Arab Almond Cake
Ingredients
200 g/ 7 oz almonds
150 g / ¾ cups granulated sugar
1 teaspoon honey
4 eggs
½ of a small tonka bean (see note)
icing sugar, optional
Preparation
1
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
2
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.
3
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.
4
Separate the egg whites from the egg yolks. Whisk the egg whites until stiff.
5
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.
6
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.
.
About
Incredibly aromatic, flourless, Arab almond cake. Just almonds, sugar, eggs and tonka beans but you will be amazed by this cake
Yield:
8-12 slices
Added:
Tuesday, September 1, 2015 - 11:53pm
