Cake with Jerusalem artichoke syrup and golden raisins
8 servings
45 minutes
The cake with Jerusalem artichoke syrup and golden raisins is an exquisite dessert filled with delicate aromas of vanilla, citrus, and the sweetness of dried grapes. The origins of this treat can be found in European gastronomy, where natural ingredients and refined flavor combinations are valued. Jerusalem artichoke adds a light caramel note to the dough, while golden raisins provide a sophisticated sweetness that unfolds in every bite. This cake is perfect for cozy family tea times and as a morning dessert with freshly brewed coffee. Its airy texture and noble aroma make it an excellent choice for special occasions and simply to enjoy the moment.
1
Heat olive oil in a saucepan with a halved vanilla pod, let it cool and infuse so the oil absorbs the vanilla aroma.
- Olive oil: 100 ml
- Vanilla pod: 1 piece
2
Break the eggs into the mixer bowl, add the Jerusalem artichoke syrup and mix until smooth. While continuing to mix, slowly pour in the cooled olive oil with a vanilla flavor and mix for another three minutes. Add the sifted flour along with the baking powder and a pinch of salt. Mix until uniform, then add the small golden raisins and zest.
- Chicken egg: 8 pieces
- Jerusalem artichoke syrup: 100 ml
- Olive oil: 100 ml
- Wheat flour: 350 g
- Cornmeal: 50 g
- Baking powder (raising agent): 10 g
- Salt: pinch
- Raisins: 150 g
- Orange zest: 2 tablespoons
3
Pour the batter into a greased pan and place it in an oven preheated to 190 degrees for about thirty to thirty-five minutes. Allow the finished cake to cool.
