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Tiger Nut Cone Cake - Wah Shat
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Tiger Nut Cone Cake - Senwet

Sacrificial Tiger Nut Cone Cake, called in Egyptian, Wah Shat, as depicted on the painting in the Tomb of Rekhmire, from Thebes, Egypt.
Course Dessert
Cuisine Egyptian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 2 hours 30 minutes
Servings 1 cake

Ingredients

  • 2 cups Tiger Nuts Whole
  • 1 cup Honey Liquid
  • 1/2 cup Olive Oil Extra Virgin

Instructions

  • Place all of the Tiger Nuts into a glass container and fill the container with hot water fully covering the Tiger Nuts.
    1 - Place all of the Tiger Nuts into a glass container
  • Soak the Tiger Nuts in Hot Water for about 10 minutes until they soften up. Softening up the Tiger Nuts is required, because their shell is too hard for the food processor blade to grind when they are dry.
    2 - Soak the Tiger Nuts in Hot Water for about 10 minutes until they soften up
  • Drain the water from the Tiger Nuts using a strainer.
    3 - Drain the water from the Tiger Nuts using a strainer
  • Put the Tiger Nuts into the food processor and run it until they are finely chopped into very small pieces.
    4 - Put the Tiger Nuts into the food processor and run it until they are finely chopped into very small pieces
  • Combine all of the ingredients in a large saucepan and bring to a boil, while constantly mixing everything with a wooden spoon. Do not leave the saucepan on the fire unattended, because the honey will immediately burn.
  • Reduce the heat and simmer for 15 minutes, while constantly mixing the mixture with a wooden spoon. After 15 minutes the mixture will become really thick and will taste less sweet than in the beginning.
    6 - After 15 minutes the mixture will become really thick and will taste less sweet than in the beginning
  • Pour the the mixture onto a ceramic plate and let it cool enough to be able to touch it by hand, and become slightly more solid. It will take about 30 minutes for the mixture to solidify enough to be molded into a shape.
    7 - Pour the the mixture onto a ceramic plate and let it cool enough to be able to touch it by hand
  • With your hands, shape the mixture into a cone and place onto a ceramic plate. Wait until the cake cools to room temperature.
  • Once the cake cooled off to room temperature put it on its side and roll it on the plate. This will give it a smooth and elongated shape. The cone might tilt as it continues cooling. Straighten it out. Once it fully cools it will keep its shape. To speed up the cooling process place it into the refrigerator.
    8 - Once the cake cooled off to room temperature put it on its side and roll it on the plate
  • Stand it up on its bottom onto a clean plate and serve.
    9 - Stand it up on its bottom onto a clean plate and serve

Notes

For a more authentic taste use Extra Virgin Olive Oil from Israel, since the Egyptians imported their olive oil from Canaan during the 18th dynasty, when Rekhmire lived. Most of the olives used for olive oil production in Israel today come from varieties that have been around for thousands of years and are not a modern development. Also, use Egyptian Sidr Honey, which is made by Egyptian bees from the flowers of the Sidr tree (Ziziphus spina-christi), more famously known as Christ's thorn jujube, which was used to produce honey in Ancient Egypt, as well. Both, the Israeli olive oil and the Egyptian Sidr Honey, can be easily purchased in the US online.