White Tonka Smudge cake with cream cheese and raspberry


White Tonka Smudge cake with cream cheese and raspberry

2 eggs
200ml sugar
100g melted butter
175 ml flour
½ grated tonkabean
100 ml of raspberry
100 g of cream cheese
Beat eggs and sugar until fluffy. Pour in the melted butter. Mix flour and tonka bean and mix it all together. Spread the batter into the muffin cups, please use a muffin pan or muffin cups. Add a teaspoon of cream cheese on muffins and press for a few raspberries. Bake in oven at 200c for about 10 minutes.

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8 Comments Add yours

  1. Esma Ca says:

    Namnam, these look really delicious 🙂

    1. Dinner Bank says:

      Thanks 🙂 They are fantastic 🙂

  2. This looks so tasty!

    1. Dinner Bank says:

      Thank you so much 🙂 They are for sure 🙂 Try them and Im sure you will love them 🙂

      1. I will try them and let you know what I think! =D

      2. Dinner Bank says:

        Great 🙂

  3. I’ve recently discovered tonka beans! They are fantastic. I’m always looking for new recipes to use them

    1. Dinner Bank says:

      Im so happy you have found them too 🙂 They are fantastic! Here on my blog you will find lots of recipes with tonka in. 🙂

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