We love growing Jerusalem Artichokes (a.k.a. sunchokes, topinambur). They’re an easy to grow perennial, a good 6ft tall with many little yellow flowers. They grow from almost the tiniest tuber and still achieve a massive amount of new grown tubers by the end of the year.
Besides roasting them or grading them into a salad, we didn’t really know any other uses until we got a visit from a German customer who mentioned that “back home” people started to use them again for baking.
So we went on a google tour and found a great recipe for this Bundt Cake:
Ingredients:
200g Jerusalem Artichokes
200g Carrots
1 Orange (for 2 tblsp juice and zest, we used an organic one)
50g Walnuts, chopped
100g flower (we used all purpose flower for our first try)
1 tblsp Baking powder
5 eggs
250g Sugar (original recipe calls for this amount, we always use less)
200g Almonds (ground up)
Salt
Butter
Wash, peel and grade carrots and sunchokes.
Grade the orange for the zest and squeeze out 2 tblsp of orange juice.
Mix flower and baking powder.
Separate the eggs. Beat egg whites until stiff. Mix yolk with sugar and a pinch of salt.
To the egg yolk, slowly blend in almonds, orange juice, orange zest, carrots, sunchokes and chopped walnuts.
At the end, mix in flower/baking powder mix and after that, blend in carefully stiff egg white.
Add the cake mixture into your Bundt form and bake in preheated oven for 40 minutes at 350 degrees.
When cake is done, let cool down and garnish with powdered sugar.
Ways to adjust: Next time we’ll switch out orange for lemon. Just to try. The dough is also great for muffins.
