Dessert
Tiger nut cake
Ancient Egyptian cone-shaped cake with date syrup. Adapted from tomb art in the vizier Rekhmire’s tomb.
PrepPr40 minCookCk35 minTotalTot1 h 15 minServesSrv8Ca:PCa:P1:0.8
Ingredients
- 2 cups boiling water
- 2 cups pitted dates
- 4 cups dried tiger nuts (or 2 cups tiger nut flour, or macadamia nuts ground fine for lower PUFA)
- 1 cup honey
- 1/3 cup warm water, plus more if needed
- 1/2 cup butter
Directions
- Pour boiling water over dates and soak 2 hours.
- If using whole tiger nuts, soak 30 minutes, drain, and grind to a coarse flour in a food processor, sieving and re-grinding until fine. Macadamias skip the soak; grind them the same way.
- Mix the nut flour with honey, then add warm water a little at a time until a firm dough forms.
- Melt butter in a pan over medium heat. Add the dough and cook 5 minutes, stirring constantly, until fragrant. Spread on parchment and cool 10 minutes.
- Shape into a cone (flat on one side). Chill until firm.
- Blend soaked dates with their soaking water to a paste. Strain through cheesecloth, simmer the liquid until syrupy, 20 to 60 minutes.
- Serve the cake upright or on its side with date syrup poured over or alongside.
Nutrition Facts
Per serving (1 of 8). Does not change when you scale ingredients.
- Calories 393.3
- Total Fat 92.8g
- Saturated Fat 58.4g
- Trans Fat 3.7g
- Cholesterol 244.2 mg
- Sodium 672.3 mg
- Carbohydrate 631.9g
- Fiber 32.4g
- Sugar 275.9g
- Protein 10.6g
- Calcium 350.3 mg
- Phosphorus 293.4 mg
- Ca:P ratio 1:0.8
- Vitamin A 33.1 mcg
- B1 (Thiamin) 0.2 mg
- B2 (Riboflavin) 0.3 mg
- B3 (Niacin) 7.6 mg
- B5 (Pantothenic) 3.8 mg
- B6 1.2 mg
- Folate 71 mcg
- Vitamin K 12.8 mcg
- Copper 1.7 mg
- Zinc 2.1 mg
