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Jerusalem Artichoke & Orange Cake

Kate Saunders | 13th March 2020

This Jerusalem artichoke & orange cake is simply amazing.

Jerusalem artichoke is often called sunroot, sunchoke or earth apple, closely related to the sunflower it is nutty, sweet and crunchy and makes a perfect combination with oranges.

Jerusalem Artichoke and Orange Cake

Jerusalem artichoke is often called sunroot, sunchoke or earth apple, closely related to the sunflower it is nutty, sweet and crunchy and makes a perfect combination with oranges.
Prep Time 15 mins
Cook Time 30 mins
decorating 10 mins
Total Time 55 mins
Course baking, cakes
Cuisine British
Servings 8


  • 200 gram Jerusalem artichoke
  • 200 gram self-raising flour
  • 150 gram caster sugar
  • 3 medium medium free range eggs
  • 100 gram unsalted butter at room temperature
  • 1 medium orange juice & zest unwaxed

Filling and decorating

  • 1 medium orange – juice & zest unwaxed
  • 100 gram cream cheese
  • 200 gram icing sugar


  • Preheat the oven to 180°C/350°F/Gas Mark 4.
  • Line 2 x 15cm round loose-bottomed sandwich tins with baking parchment.
  • Peel and finely grate the Jerusalem artichoke, taking care to watch your fingers as you do!
  • In a large bowl, cream together the softened butter and sugar. Add the eggs one at a time, beating into the mix (if it starts to curdle, add a spoonful of flour, with each egg) Now add the grated artichoke,  orange juice and zest, ensuring all the ingredients are evenly combined. Then sift the rest of the flour on top, folding in gently to ensure everything is thoroughly mixed.
  • Pour the mixture evenly into the prepared tins, and pop into the middle of the preheated oven for 25-35 minutes, until a skewer inserted into the middle comes out clean. Leave on a cooling rack for 10 minutes before removing from the tin, then leave to cool fully before decorating.

Filling & decorating

  • Zest and juice the orange, placing the zest and juice in separate bowls, combine the cream cheese and icing sugar together then gradually add the orange juice, don’t make it to runny, just enough to keep a stiff consistency. (depending on the brand of cream cheese, you might need to add more icing sugar)

Build your masterpiece

  • Spread half the cream cheese filling on one sponge, then place the other sponge on top. Spread the rest of the cream cheese on top of the cakes, if you have enough you can do the sides to if you would like to.
    Finish off with decorations of your choice.


Keep in an air tight container if you have any left overs
Keyword how to bake vegetable cakes, how to cook jerusalem artichoke, Jerusalem artichoke, vegetable cakes

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Ellis, Basingstoke
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