Description
A light, golden sponge made with fresh apple and sweet figs, delicately balanced with plant-based mascarpone for a light, refreshing finish. Incorporating Eat Curious Dehydrated Mince adds a subtle texture and boost of protein, giving this dessert a modern twist. Simple, elegant, and unmistakably innovative, this dish helped Ned secure the coveted NHS Chef of the Year title.
Ingredients
100g plain flour
100g butter
2 large eggs
100g caster sugar
pinch of baking powder
10g Eat Curious Dehydrated Mince (blitz in blender before using)
plant-based mascarpone
1 large fig
apple to serve (optional)
Instructions
1. Make cake mixture: In a mixing bowl, combine the sugar, flour, softened butter, baking powder, and the blitzed Eat Curious Dehydrated Mince. Mix until smooth, then pour into a mould.
2. Bake cake: Bake at 160°C for about 28 minutes, or until golden and cooked through. Once baked, allow to cool, then make a small hollow in the centre and fill with a little mascarpone and a piece of fresh fig.
3. Serve: Brush the sponge with fig syrup, place it neatly on the serving plate, and pipe or shape a small quenelle of mascarpone on top. Garnish the plate with caramelised fig slices and apple balls. Finish with a sprinkle of freeze-dried raspberries for a pop of colour and added texture.
Notes
Impact per serving: 1.09kg CO2
Nutrition
- Serving Size: Nutritional Values per 100g
- Calories: 303kcal
- Sugar: 30g
- Sodium: 132mg
- Fat: 4g
- Saturated Fat: 2g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 10g
