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Jerusalem artichoke cake

Jerusalem artichoke cake


130 g unsalted butter 
90 g caster sugar 
90 g soft brown sugar 
35 g golden syrup 
35 g treacle 
3  medium eggs
185 g self raising flour 
8 g baking powder 
8 g ground nutmeg 
4 g ground ginger 
185 g peeled jerusalem artichokes 
zest & juice 1 lemon  zest & juice 2 oranges 


  1. Heat oven to 170oC (gas mark 4) line medium cake tin with baking parchment 
  2. Grate artichokes, melt butter in a pan & add the grated artichokes. cook until caramelized (without burning the butter)
  3. Then add treacle & golden syrup until melted 
  4. In a mixing bowl put together, S/R flour, baking powder, nutmeg & ground ginger  
  5. mix both together for 2 minutes on low speed 
  6. crack the eggs in one at a time and whisk well, scraping down the sides of the bowl after each addition. 
  7. Add zest & juice the lemons and oranges, whisk until just combined 
  8. Add to lined cake tin & place in the oven for 30/35 minutes, until a skewer inserted into the middle of cake comes out clean 
  9. After cooked leave cake for 10 minutes, then remove from the tin and leave to cool completely on a wire rack.   


Full fat greek yogurt, lemon curd & fresh pear.

Enjoy with Raats Family, Chenin Blanc, £12.50 per bottle

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