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Apache Acorn Cakes

Apache Acorn Cakes is a traditional American recipe for a traditional biscuit/cake made from a blend of acorn flour and cornmeal with honey and lard. The full recipe is presented here and I hope you enjoy this classic American version of: Apache Acorn Cakes.

prep time

10 minutes

cook time

20 minutes

Total Time:

30 minutes

Makes:

8

Rating:

Tags : Wild FoodVegetarian RecipesBaking RecipesCake RecipesUSA Recipes

This is one of the classic travel commestibles, along with pemmican and dried meat. Once you have acorn flour, it's very easy and simple to prepare. For an ancient European version (before the arrival of grain) substitute the maize meal with toasted and ground hazelnuts. Otherwise use barley meal or ground oats instead of cornmeal.

Ingredients:

120g Acorn Meal
120g Cornmeal
Water
60ml Honey
1 tbsp Melted Lard (but you could use melted butter or Oil)
pinch of salt

Method:

Combine the flours in a bowl, then work in the salt, melted lard and honey. Stir well to combine then work in just enoough water to yield a soft but not sticky dough.

Shape into a ball, then divide into 12 equal-sized pieces, shaping these into balls. Arrange on you work surface, cover and set aside to rest for 10 minutes.

Lightly moisten your hands with water then pat the dough balls into thick tortilla shapes.

Place a dry cast iron or heavy-based steel frying pan over medium-high heat. Once hot arrange the cakes in a single layer (you will need to cook them in batches).

Cook until the edges begin to dry and colour. Lift the cake a little with a spatula to check for done-ness. Flip over then cook for a few minutes on the other side, until lightly browned.

Set aside to cool then store in an air-tight tin. These work well as a base for sweet (eg chocolate or jam) and savoury (eg hummus or salsa or guacamole).