Sunchoke Lemon and Cranberry Cake Recipe
Ingredients
>> 1 cup organic cane sugar
>> 1/4 cup molasses
>> 1 cup oil
>> 4 eggs
>> 1 tbsp (heaping) ground cinnamon
>> 1 cup coconut flour
>> 1 cup unbleached flour
>> 2 tsp baking soda
>> 1/4 cup fresh squeezed lemon juice
>> 2 cups grated raw sunroot
>> 1/2 cup halfed cranberries (quartered if large)
>>
>> Butter Icing:
>>
>> 2/3 cup butter (room temperature)
>> 2 1/2 cups icing sugar (or more if neccessay)
>> 1/2 lemon, juiced
Instructions
Preheat oven to 350 F. Grease and flour one 8” round pan. Grease 6 silicone muffin cups.
Beat the first 4 ingredients until there is a smooth consistency. Sift the remaining dry ingredients; then add the wet mixture. Mix until thoroughly blended, be sure to continuously scrape sides and bottom of bowl with spatula.
Gradually add the lemon juice to the batter. Fold in the sunroot until even; then fold in the cranberries.
3/4 fill the silicone muffin cups first. Scoop out remaining batter into the prepared cake pan. Using a spatula, smooth it out as best as possible (it will not be perfectly smooth). Bake muffins for about 25 minutes (until a knife inserted into the center comes out clean). Leave the cake in the oven an additional 10 minutes or until a knife inserted into the center comes out clean.
Let cool completely on a wire rack before removing cake pan and muffin cups.
While it is cooling, in a large bowl, cream the butter until fluffy. Add the icing sugar, a little at a time, and beat. Beat in the lemon juice. If need be, use a little extra icing sugar until you have spreading consistency.
If desired, decorate with fresh picked edible flowers.
Notes:
- No cranberries? Use another berry of choice or omit.
- I used Bob's Red Mill organic coconut flour.
- Use your own icing recipe if desired.
Wild Edibles in Recipe: Jerusalem Artichoke
Recipe Category: Desserts and Snacks
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