Arab Almond Cake – a delicious recipe with almonds, sugar, honey, eggs, bean, icing sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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.
577
kcal
Calories
35
g
Fat
50
g
Carbs
23
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 3/8 cups almonds, 3/4 cup granulated sugar, 1 teaspoon honey, 4 eggs, and more.
Yes, Arab Almond Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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