Jerusalem artichoke cake

Name: Jerusalem artichoke cake
Ingredients: 120 g raisins; A double brandy; 150 g butter, plus a little extra for greasing; 220 g Jerusalem artichokes; 3 free-range eggs; 200 g self-raising flour; 1 tsp bicarbonate of soda; 1 tsp salt; 1 tsp ground cinnamon; ½ tsp freshly grated nutmeg; 90 g hazelnuts, toasted and roughly crushed; 200 g cream cheese; Finely grated zest of 1 unwaxed lemon, plus the juice of ½ lemon; Finely grated zest of 1 unwaxed lemon, plus the juice of ½ lemon; 50 g soft light brown sugar; 50 g soft light brown sugar

Preparation info

Serves
8-12

Difficulty
Easy

Appears in

A Year at Otter Farm

By Mark Diacono

Published 2014

About

I still remember making a ‘what’s the matter with chocolate?’ face when years ago someone first mentioned the idea of carrot cake to me. I forgive you yours if you are similarly gargoyled at the thought of this. Trust me, it’s a smasher. The artichokes lend an almost festive earthiness, adding sweetness and texture.

Ingredients

120 g raisins
A double brandy
150 g butter

Cake
Vegetarian
Winter
March
February
January

Method

Soak the raisins in the brandy for about an hour. Preheat the oven to 180°C/Gas 4. Lightly butter a 20cm cake tin.

Melt the butter slowly and allow to cool until barely tepid. Peel and grate the Jerusalem artichokes (you need 200g prepared weight).

In a large bowl, whis