Bizcocho de chufa (Tigernut Cake)

Ingredients:

200g sugar
3 medium eggs
150g tigernut oil (substitute sunflower oil)
250ml horchata de chufas
20g baking powder
350g plain flour
50g tiger nut flour
powdered sugar for dusting

Method:

You can either use pre-prepared tiger nut flour or you can use the solid residue left after making horchata de chufas (dry this in an oven at 50°C for about 3 hours before use).

Cream together the eggs and sugar until pale and creamy. Add the horchata and the oil and beat lightly to combine.

Sift together the flours and baking powder into a bowl then add to the liquid ingredients. Mix carefully to avoid the formation of lumps.

Line a rectangular tin (larger than a loaf tin) with greased parchment paper, turn in the batter and level the top with a spatula. Transfer to an oven pre-heated to 180°C and bake for 30 minutes, or until the centre is springy and a skewer inserted into the cake emerges cleanly.

Allow the cake to cool in the tin for 5 minutes then turn out onto a wire rack to cool completely before serving. Dust with powdered sugar before slicing.