This cake highlights the wonderful flavour of the tonka bean, out Spice of the Month, and is given a little punch by the addition of rum. It is a basic sponge, so will be easy to make for pretty much anyone, and is wonderful served alongside a nice cup of tea on a summer afternoon in the garden.
01.
Ingredients
220g unsalted butter, cut into cubes
220g caster sugar
4 large eggs, lightly beaten
2 tonka beans, finely grated, available from our online shop
4tbs dark rum
110g self-raising flour
150g unsalted butter, cut into cubes
75g icing sugar
1 tonka bean, finely grate
200ml water
100g caster sugar
2 tonka beans, 1 whole, 1 grated
02.
Method
- Preheat the oven to 180c (160 if you have a fan oven). Grease two 18cm sponge tins and line the bases with greaseproof paper. For the sponge; in a mixing bowl, cream the butter and sugar together with an electric hand whisk until light and fluffy. Gradually whisk in the eggs, in small amounts, until smooth and creamy. Mix in the grated tonka beans and the rum. Sieve half the flour into the mixture and fold gently.
- Once the flour is incorporated, sieve in the remaining flour and fold until smooth and well combined. Pour the batter into the prepared tins and bake for 25-30 mins, until lightly golden brown and cooked through. Remove the sponge from the oven and set aside to cool for 5-10 mins then remove from the tins and cool on a wire rack.
- For the buttercream; beat all of the ingredients together until smooth and creamy, adding more or less icing sugar and tonka bean to taste.
- For the glaze; heat the sugar, tonka beans (whole and grated) and water in a pan over medium heat until the sugar is dissolved and the mixture has a syrupy consistency.
- Strain to remove the whole tonka beans, then set aside to cool slightly. Place one of the cakes, top down, onto a plate and brush generously with the glaze.
- Spread the buttercream over the cake, then place the second cake on top. Brush the top of the cake generously with the remaining glaze.
