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Recipe
Tigernut horchata ice cream with flour-free dried fig sponge cake
(Helado de horchata de chufas con bizcocho, sin harina, de higos secos)
Author: San Román, María José Difficulty: Difficult
Tigernut horchata ice cream with flour-free dried fig sponge cake. Photo by: Toya Legido/©ICEX.
Wine Match
Carlos Domingo Lozano Álvarez
Casta Diva Reserva Real, from the Guitiérrez de la Vega winery, is a golden-coloured, 100% Moscatel wine that has a powerful aroma of crystallised fruit, of dressing table herbs and of withered flowers with honeyed notes. Its tasty, sweet, fresh and positive sharpness in mouth provides the perfect counterpart to this tigernut horchata ice cream with dried fig sponge cake.
How can an Alicante-bred girl like me who loves horchata (beverage made with tigernuts, water and sugar) and indeed the tigernuts themselves from which it is made, leave out the tigernut? The truth is, I have eaten tigernuts since I was small and they form part of my very Mediterranean culinary background. That is why I have prepared an ice cream based on the horchata drink, to be accompanied by an impressive fig sponge cake, made entirely without wheat flour. There is hardly any added sugar, which makes it a dessert that is easy-to-eat and highly digestible, not to mention healthy. It is made from dry produce that can always be kept close to hand.
4 dried figs
fresh tigernuts
For the fig sponge cake:200 gr dried figs of the Col de Dame variety, previously soaked in water for 12 hours
200 gr ground Marcona almonds
6 gr baking powder
75 gr sugar
For the tigernut ice cream:1 l fresh horchata
100 gr prosorbet
4 dried figs
fresh tigernuts
For the fig sponge cake:7 oz dried figs of the Col de Dame variety, previously soaked in water for 12 hours
7 oz ground Marcona almonds
6 gr baking powder
2.625 oz sugar
For the tigernut ice cream:1.75 pint fresh horchata
3.5 oz prosorbet
4 dried figs
fresh tigernuts
For the fig sponge cake:0.875 cup dried figs of the Col de Dame variety, previously soaked in water for 12 hours
0.875 cup ground Marcona almonds
6 gr baking powder
0.375 cup sugar
For the tigernut ice cream:4.25 cup fresh horchata
0.375 cup prosorbet
Fig sponge cake
Mix all the ingredients and cook in a 20 x 25 cm / 7.8 in x 9.8 in a 170ºC / 338ºF tray for 15 minutes.
Horchata ice cream
Mix the ingredients and freeze in a Pacojet container.
