Tiger Nut Cake Recipe
This traditional tiger nut cake has a rich, nutty flavor and is naturally sweetened with honey and optional date syrup.
Equipment
- Food processor (large capacity)
- Mallet or heavy object for crushing tiger nuts
- Aluminum foil
- Medium-sized pan
Ingredients
- 4 cups 500 g tiger nuts
- 1 cup 325 g honey
- ⅓ cup 80 ml warm water (use as needed)
- ½ cup 100 g ghee or extra-virgin olive oil
- 1 cup 325 g date syrup, optional for serving
Instructions
- Make the Flour: Soak tiger nuts in warm water for 1 hour. Drain and crush using a mallet to break into smaller chunks. Process in small batches in a food processor until a coarse flour forms.
- Form the Dough: Mix the flour with honey in a large bowl. Gradually add warm water, one tablespoon at a time, until it forms a cohesive dough. You may not need the full amount of water.
- Toast the Dough: Heat ghee or olive oil in a medium pan over medium heat. Once melted and the pan is coated, add the dough. Toast for 4–5 minutes, stirring constantly to prevent burning, until fragrant.
- Shape and Chill: Spread the warm dough on aluminum foil and let it cool for 10 minutes. Shape into a standing cone with a flat base. Cover with foil and chill in the fridge until firm.
- Serve: Present the cake standing on its flat base. Slice and drizzle with date syrup if desired.
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