I can’t believe i haven’t blogged about these Tonka bean, white chocolate and apricot cakes yet! Maybe it’s because Tonka beans are banned in the U.S and this post is just a tease for many of you (unless you have a fabulous friend who’s willing to bring some back from Europe, and risk jail time for you. I do have a friend like that but i’m not sharing!) You could still make this recipe using vanilla bean and pure almond extract instead and get very good results.

She posted this recipe a while back and raved about it, i wanted to see for myself as soon as i got my eager little fingers on the precious beans. These bite size cakes look like little atomic mushrooms, and that’s exactly what you will feel while chewing on them, a badass explosion of flavors. Careful now, it might make your head spin.

Tonka beans have been banned by the FDA because they contain a substance called coumarin, a blood thinner used in prescription drugs. What the FDA is quiet about is that cinnamon contains similar amounts of coumarin, but i guess that’s okay. Let’s try not to make sense of certain regulations. The bottom line is that high intakes of tonka beans or cinnamon can be bad for you but since we use it as a flavoring, i wouldn’t worry too much about it. Just call me doctor Zen.

(photo courtesy of Wikipedia)

Tonka beans have an amazing fragrance (and it’s used a lot by perfumers) reminiscent of vanilla, almonds and cinnamon with a hint of clove. It can turn a variety of desserts and even some savory foods into.. er… sex! uh uh! yea! That’s right! Just ask the uber-talented Tartelette.

I still have some other projects planned involving Tonka beans, ice creams, custards..etc.. I’ll share my findings with you and let’s hope the FDA changes it’s mind soon. In the meantime… vive la contrebande!

Just so you know. This recipe originated on this French Blog.
Tonka Bean, White Chocolate and Apricot Cakes

(from Tartelette)

• 1 1/2 sticks butter, melted and cooled
• 1/3 cup sugar
• 1 cup white chocolate, melted
• 3 large eggs
• 1/2 cup flour
• 2 tonka beans
• 15 dried apricots, cut in small dices

Preheat the oven to 350F.
Whisk together the eggs and sugar until pale and thick, about 2-3 minutes. Add the butter and chocolate. Whisk well and add the flour. Finely grate the tonka bean and add to the batter. Add the dried apricots and mix until incorporated.

Divide evenly between muffin tins coated with cooking spray and cook for 15 minutes (longer if using a larger pan, about 20-25 minutes)