Sun choke (Jerusalem Artichoke) Cake

Well things have been going swimmingly since I last posted. I’ve nearly worked through the freezer and processed all the frozen fruit and meat to take to our new home and we have done our last market.

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I still have loads of products left but I figure these will see us through for personal use if I don’t have easy access to foraged fruit. Mr Hunter Gatherer says he doesn’t see me giving up preserving and we will have no choice but to start going to markets or bartering our goods.

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We’ve had lots of snow, rain and wind so getting outside have been rather difficult but during a thaw I rugged the kids up and got to digging up the horseradish which I will grate, dehydrate and powder. While I was out there I dug up a bunch of Jerusalem artichokes. There’s still lots out there and I’ll get to pickling and fermenting those soon but this first lot I made into a delicious walnut and chocolate cake.
I must admit I was a little apprehensive on how this would turn out and I surprised to find it to be delicious, moist and just sweet enough with surprise bursts of chocolate and nuts. There was one negative which was I’d missed bits of shell when cracking the walnuts and these were a bit hard on the teeth!!

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Sun choke walnut and chocolate cake

Ingredients
200g soft butter
1/2C Brown sugar
4 eggs
100g rye or wholemeal flour
1tsp cinnamon
1tsp nutmeg
1/2 tsp bi carb soda
1 tsp baking powder
100g plain flour
1 cup walnuts
1/2 C chocolate chunks or chips
200g grated sunchokes

Method
1. Cream butter and sugar then add eggs 1 at a time beating in between each egg.
2. Slowly add sifted flower, bicarb and baking powder, spices and mix.
3. Fold through walnuts, chocolate and sunchokes and pour into a pre prepared baking pan.
4. Bake in a preheated oven at 180C for 45minutes or when a knife comes out clean.

Enjoy warm so the chocolate oozes out or cold with cream.

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