Carciofi Cake

After the Artichoke Festival mixer last week, I decided to try my hand at an artichoke cake. Why not, right? Carrots and zucchini make great cakes. So, here you go...and, naturally, there are marzipan artichokes on top.

Camilla's Spiced Artichoke Cake with Ginger-Scented Cream Cheese Frosting (this makes 2 large rectangular layers, halve the recipe for a smaller cake)

4C white whole wheat flour

4t baking soda

4t cinnamon

1t all-spice

a splash of vanilla

8 eggs

2C packed brown sugar

1C raw sugar

1C canola oil

2C whole milk yogurt

4C chopped artichoke hearts

1/2C pumpkin puree

1C white chocolate chips

Mix the dry ingredients in a large mixing bowl. Add wet ingredients (oil, yogurt, pumpkin) and moisten. Stir in artichokes and chocolate chips. Split between two baking pans. Bake at 350 for 45 minutes or until toothpick comes out clean.

Frosting -

8oz cream cheese

8oz marscarpone

16T softened butter

splash of vanilla

1/2C ginger syrup

2C powdered sugar