After making a delicious tigernut horchata or chufa horchata (original spanish name), you can recycle the pulp in a special tigernut or chufa cake. Here you have a nice recipe of our Spanish friend Virginia Contreras.
- 100 grams of tigernut pulp or grinded tigernut.
- 3 eggs from happy chickens.
- 170 grams of flour
- 1 veggie yogurt (soya yogurt recipe link)
- 50 grams of organic sunflower seed oil.
- 1 sachet of organic yeast
- 1 pinch of salt
- 150 gr. of organic cane sugar
- ½ lemon peel
1- Preheat the oven to 180 ºC
1st Method using grinded tiger nut: Grate the lemon peel and grind the tiger nut after soaking it for 24 hours.
2nd Method using the pulp: If you make the recipe with the remaining pulp it´s not necessary to grind it. You have to grate the lemon peel and add it to the pulp and store it.
3- Beat the eggs and sugar. Take the eggs out of the fridge at least for one hour before beating. Room temperature eggs make the cake´s texture more spongy.
4- Add the flour, salt, yeast, yogurt and sunflower seed oil. Blend the mixture with the handblender for no more than 12 seconds using the lowest revolutions.
5- Finally add the tigernut with the grated lemon peel and mix with a wooden spoon or manual blender (not electric).
6- Cover a try with oven paper or sunflower oil and flour to avoid sticking. Place the mixture and sprinkle on cane sugar, cinnamon or vanilla flavoured sugar
7- Bake at 180ºC for 30 minutes.
Thanks Virgi for your recipe. Now we can enjoy the taste of the tigernut in the cake.
It´s really nice !!