When it comes to clean baking, these tiger nut lemon and honey cakes take the cake! Simple ingredients done well.
Prep time: 15 mins
Bake time: 20 mins
Quantity: 10 little cakes
3 eggs (separated)
1/3 cup tiger nut oil
1/3 cup honey
1 cup tiger nut flour
1/3 cup desiccated coconut
1 lemon juiced and rind
Grease a muffin tin with 12 muffin spots. Preheat oven to 180°C.
Wisk egg yolks and honey together in a bowl (helps to use electric beaters) and gradually add the tiger nut oil so it emulsifies to make a creamy type consistency.
Wash the beaters and then in a separate bowl beat the egg whites until you get soft peaks.
To the egg yolk, honey and tiger nut oil mixture add the tiger nut flour, coconut, lemon juice and lemon rind. Mix to combine. Then add half of the egg whites and carefully fold them together trying to keep as much air in the mixture as you can. Then fold through the rest of the egg white mixture.
Spoon the mixture into the muffin tray carefully, trying to keep as much air in the mixture as possible. Bake for 20 mins. When they are done let them sit for 5 mins before removing from the muffin tin so they don’t fall apart. Then it’s time to enjoy your tiger cakes!