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I love to cook, I've always loved to cook.

As a young girl, my time was spent reading the cookbooks that mum kept in the bottom kitchen drawer. Always looking for a new recipe to try, a new food idea. Many weekends were spent making rainbow cakes with as many colours as possible – have you seen my Instagram, not much has changed, and looking for recipes that I could cook using what was available in the cupboard or from the vegetable garden.

At the aged of about 16, I remember stating that I wanted to leave the farm and travel the world. This would be followed by retiring by about 30 and moving back to South Gippsland to grow vegetables and cook. From 16 fast forward 20 years and I returned, starting Jacican Food Studio in Mirboo North, Gippsland where I grow vegetables and cook. This blog is where I share my food adventure.


Always after different things to grow in the garden, a couple years ago Leonie from Brushtail foods gave me a couple yacon rhizome. A tuber root vegetable, that tastes a bit like an apple crossed with a water chestnut crossed with a potato. You seem to be able to bake, roast, stir fry and bake into a cake.

What’s a Yacon?

yacon web

Like all good bloggers, I went to the source of all correct information – Wikipedia, and asked. A species of perennial daisy, related to sunflowers and hence Jerusalem artichokes. They contain an indigestible polysaccharide (geez, that’s a big word) which is made up of fructose. This makes the tuber sweet tasting but allows the vegetable to pass through a human unmetabolized, with a very low-calorie intake. That’s enough scientific talk.

Let’s make a cake …

Let’s make a processed sugar-free, gluten free, dairy free, basically vegan cake

I promise it will taste great

Yacon and Date Cake

yacon cake


200 grams Dates

300 grams Yacon

200 grams Vegan spread

50 grams olive oil

300 grams almond meal

1 teaspoon gluten-free baking powder

1 teaspoon cinnamon powder

1 pinch of salt


  1. Pre-heat the oven to 180C. Line and grease a 23-cm cake tin.
  2. Place dates in heat resistant bowl and cover with boiling water. Allow to stand for 10 minutes, then drain off the water.
  3. Place the dates, yacon, vegan spread, and olive oil in the bowl the food processor. Puree until smooth. Add the almond meal, baking powder, cinnamon and a pinch of salt. Pulse to combine.
  4. Pour into your prepared 23 cm cake tin. Bake for 25minutes or until cooked through.



PS: If you would like any of your own yacon to plant, I have rhizome to plant out, as I dig up and use the tubers. Drop by sometime, during opening hours and I will have a piece ready for you.

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