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
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