# YACÓN CAKE: ...I'd been thinking for quite a while about replacing the carrots in a "carrot cake" with YACÓN... ...The result: Very, very delicious 😋😋😋 ...and yet another example of the versatility of the Inca root... Ingredients: ▪︎400 g yacón, peeled ▪︎200 g ground hazelnuts ▪︎2 tsp orange/lemon zest Peel the yacón, place it immediately in lemon water, grate it finely just before using, and mix it right away with the orange zest and ground hazelnuts. ▪︎4 egg whites ▪︎1 pinch of salt Beat the egg whites with the salt until stiff peaks form; refrigerate. ▪︎4 egg yolks ▪︎150 g sugar (100 g will probably work too!) ▪︎1 packet vanilla sugar ▪︎100 ml sunflower/canola oil ▪︎2 drops rum flavoring and/or vanilla paste ▪︎150 g whole-grain spelt flour ▪︎2 tsp baking powder Beat the egg yolks, sugar, oil, vanilla sugar, and flavoring until fluffy, then mix in the sifted flour and baking powder. Now add the yacón and hazelnut mixture, and finally fold in the stiffly beaten egg whites. Preheat the oven to 160° on the convection setting Pour the batter into a greased springform pan, smooth the top, and bake for about 40–50 minutes (test with a toothpick!) Let the cake cool in the pan. For the glaze and decoration: ▪︎Mix 200 g powdered sugar with 3 tbsp Black Forest kirsch (or lemon juice) Cut a few 5-mm-thick slices from the yacon, cut them into wedges, candy them in a sugar/lemon juice solution, color them with a little turmeric, and let them cool. Spread the icing over the cake and decorate with the candied yacon wedges! The author and surviving ☺️ taste tester @patronbernard wishes you bon appétit *Depending on how sweet the yacon is, you can significantly reduce the amount of sugar! * ...Next time, though, I’d only use half the amount of sugar—the yacón already provides plenty of “healthy” sweetness! ...and: NO, the yellow decorative slices are NOT pineapple 😉