Sponge cake with tiger nut flour
Cakes
I know it sounds crazy to make such a traditional cake with something as untraditional—even weird sounding—as tiger nut flour. But the results are ethereally light, almost magically moist, fragrant with citrus (and cinnamon if you like) and utterly delicious. Nothing weird about it! <br /> <br />Whipped cream is a great accompaniment if you are allowing dairy, and you might consider sliced ripe strawberries—but the cake doesn’t really need them! I sometimes grate a bit of a cinnamon stick over each serving. Feel free to make the cake a day or two ahead; it stays moist and gains in flavor. This is a great new sponge cake—you don’t have to be Jewish to enjoy it.
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