Jerusalem Artichoke Guglhupf

For the Jerusalem artichoke jelly cake, wash the carrots and Jerusalem artichoke tubers, dry them, peel them and grate them finely. Likewise the orange, whose peel is then grated and the juice squeezed out.

Coarsely chop the walnut kernels. Mix the flour and baking powder. Separate the eggs, beat the egg whites until stiff, whisk the yolks with sugar and salt until foamy.

Gradually add the grated almonds, 2 tablespoons of the orange juice, the orange zest, the grated carrots and Jerusalem artichokes, and the nuts.

Then add the flour mixed with baking powder and finally the beaten egg whites. Pour everything into a prepared pan and bake in the preheated oven for 30 to 40 minutes at 180 °C convection oven, depending on the size of the pan.

Test the mixture. After cooling, turn out of the mold and sprinkle with powdered sugar.

Preparation Tip:

Instead of the Jerusalem artichoke guglhupf, you can also make wonderful muffins from the mixture.

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