>> Thursday, June 24, 2010
Horchata de chufa or tigernut milk is a staple drink consumed during the scorching Spanish summer throughout the country. Tigernut milk can be made at home by processing the tigernuts in a food processor, then passing the thick slurry that's obtained through a muslin or cheese cloth and pressing the solid residue to extract as much liquid as possible. I recently made horchata for the first time... What an enriching experience, to crush the poor little tigernuts, sieve this tigernut puree and watch the tigernut milk flow through the cloth... It almost made me cry. That's what I call going back to one's primal roots. Well, not exactly to my roots, as I've never even been close to my primal roots, since I was born and raised in the city. However, I adore this kind of traditional skills, essential to survive without supermarkets and horchata street stalls (but not without my Thermomix... ahem). The thing is that the making of horchata leaves you with a reasonable amount of deliciously smelling residue. It was a pity to throw it away, therefore I looked for some interesting recipe to put it to good use, and I found a cake. Being that tigernuts eaten as a snack and horchata are as popular in the South-East coast of Spain as the celebration of Saint John's Night, I thought the cake arrived timely...
If you happen to find some plump and healthy tigernuts, here goes the recipe for horchata, as simple as it can get (this store carries all things tigernut you need for the cake, tigernut oil and flour included):
Horchata de chufa or tigernut milk (from this blog)
And then you can enjoy the horchata, which is really delicious, or make the tigernut cake:
Bizcocho de chufas or tigernut cake
You need to dry the horchata solid residue in the oven in order to use it in the cake. Half a day at 50ºC... not very energy-saving. Although interesting as an experiment.
The cake is moist and fluffy, only with a slight horchata undertone. It looks and tastes really very similar to the bicas. It has a crunchy feel due to the high amount of fiber in the tigernuts. I loved it, though maybe it's not suitable for everyone because of the whole-flour feel it has. I will make it again, no doubt. It's different, original and very nourishing.