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Tigernut Coffee Cake

Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Baking
Cuisine: Fusion
Keyword: african ingredients, coffee cake, tigernut
Servings: 9 pieces

Ingredients

Coffee Cake

  • 1 stick of butter 113g
  • 3/4 cup of sugar 140g
  • 1/2 cup of yogurt 125g
  • 3/4 cup of custard 160g
  • 1 1/2 cup of flour 180g
  • 1 tsp of baking powder 5g
  • 1/2 tsp of baking soda 2g
  • 1/4 tsp of salt 2g

Streusal

  • 1/2 cup of the leftover tiger nut chaff from making the milk 25g
  • 1/3 cup of flour 42g
  • 1/4 cup of sugar 50g
  • 3.5 tbsp of butter 45g

Drizzle

  • equal part tiger nut pudding and powdered sugar
  • Enough plant-based milk till the mixture turns to syrup

Instructions

  • Preheat the oven to 325°F
  • Cream the stick of butter and the sugar with a whisk or hand mixer till the butter starts to turn translucent
  • Add in your yogurt and tiger nut pudding and mix well with a mixer or whisk
  • Add in the rest of your coconut cake mixture
  • Line a 7.5-inch square baking pan with parchment paper
  • Pour the thick batter into the pan covering all four corners well
  • Mix the streusel ingredients till you get clumps
  • Generously layer the streusel mixture on top of the cake mix
  • Bake the coffee cake for 50 mins or till a toothpick comes out clean
  • Remove the cake from baking and the parchment paper to cool completely
  • Drizzle with drizzle and cut to desired sizes
  • Enjoy with coffee or a cup of tea