serves
8
prep
20 minutes
cook
35 minutes
difficulty
Easy
serves
8
people
preparation
20
minutes
cooking
35
minutes
difficulty
Easy
level
Stream free On Demand
Smart Choices
episode • The Cook Up with Adam Liaw • cooking • 30m
G
episode • The Cook Up with Adam Liaw • cooking • 30m
G
Ingredients
- 140 g honey
- 3 eggs, separated
- 240 g light olive oil
- 240 g dried tigernuts, ground to a fine flour (see Note)
- 125 g blueberries
- A pinch salt
For the macadamia cream
- 200 g raw macadamias
- 130 g water
- 3 tbsp honey
- 1 tbsp olive oil
Resting time: 10 minutes
Instructions
- Preheat the oven to 180˚C fan-forced (adjust if using a conventional oven). Grease and line a 20-22cm heavy-based, ovenproof frying pan with baking paper (alternatively, you can use a springform cake tin).
- In a medium bowl, whisk the honey and egg yolks to a thick paste. While whisking, gradually stream the olive oil into the honey egg mixture to form a thick emulsion (it should resemble lemon curd).
- In a separate large bowl, use a very well cleaned whisk to whisk the egg whites to soft peaks. Use a rubber spatula to fold the ground tigernuts into the egg yolk mixture, then gently fold in the whipped egg whites, retaining as much air as possible.
- Pour the prepared batter into your lined pan or cake tin, then arrange the blueberries in a single layer over the top of the cake batter. Bake for 30-35 minutes, or until a skewer inserted into the centre come out clean. Allow to cool for 10 minutes, before removing from the tin.
- While the cake cools, make the macadamia cream by combining the ingredients in a small blender and blitzing for 2 minutes, or until very smooth.
- Cut the tigernut cake into wedges and serve with a dollop of the macadamia cream (or a nut-free alternative, if desired).
Note
A tigernut is not actually a nut, but rather a starchy tuber (also known as chufa) that is used to make plant-based milk. Dried tigernuts are available from some supermarkets and specialist retailers. If you can’t find dried tigernuts, you can use tigernut flour. If grinding your own, blend to the consistency of almond meal.
Photography by Jiwon Kim.
Want more from The Cook Up? Stream all the seasons here and for free at SBS On Demand.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Smart Choices
