Sweet summer calls me – Sponge Cake Bruschetta With Berries, Maple Syrup and Cinnamon Salsa

Raspberries and Blueberries

   Well it is more like me calling for sweet summer actually because so far it’s not that summery around here. OK it is green and flowery all over but the sun is reluctant to show up, it teases us now and then with promises and then it lets us down with a big splash or something similar.  So what else is there to do other than create summer for ourselves? And what better way to do that than with summery food? So I leave you with this dessert, snack or treat, call it what you will. Because you toast the cake, you can use any old sponge cake you have lying around, I didn’t have any so I made myself a fresh one, using the Lemon extract that Nielsen-Massey kindly sponsored us with at the P2P workshop a few weeks ago, just because I like lemon.
   Next time you will hear from me it will be from Sweden some time next week, I have been a diligent and have a few recipes to post for you and I will also post photos from the north, just like I always do!

Sponge Cake Bruschetta With Raspeberry, Blueberry and Cinnamon Salsa


2 slices of sponge cake/person
75-100 g / 2,6-3,5 ounce raspberries and blueberries/person
2 tbsp maple syrup/person
1 pinch cinnamon/person

   Take half of the berries and mash them roughly in a bowl, add the rest of the berries, the maple syrup and the cinnamon and mix well. Leave to juice up for 10 minutes

   Toast the sponge cake under the grill. Put the slices on the plates you are going to serve them on and spoon the berry salsa on top of each slice. It is not a bad idea to wait a few minutes before serving so that the cake get imbibed with the salsa but don’t wait too long so that it gets soggy.

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