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Raspberry Sponge with Black Olive and Honey Purée, Fresh Raspberries and Goats' Milk Ice Cream

A sophisticated sponge cake drizzled with raspberry vinegar, served with goat's milk ice cream and a unique olive-honey purée.

BakingVegetarianDessertFruitGourmet
Estimated Nutrition
Calories
604
kcal / serving
4832 kcal total
Carbs
61g
per serving
488.2 g total
Fat
35.7g
per serving
285.6 g total
Protein
9.8g
per serving
78.4 g total
Cook Time
60
minutes
Serves
8
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
40
g
Liquid Glucose
warmed
2
tsp
Agar-Agar
160
g
Golden Caster Sugar
20
g
Baking Powder
CondimentsSauces
100
ml
Raspberry Vinegar
for the purée
2
tbsp
Raspberry Vinegar
for drizzling
Dairy
500
ml
Goats' Milk
5
piece
Egg Yolks
free-range
3
piece
Eggs
organic free-range
125
ml
Semi-Skimmed Milk
Fruits
50
g
Raspberries
freeze-dried
100
g
Raspberries
fresh
GrainsCereals
160
g
Plain Flour
sifted
NutsSeeds
60
g
Ground Almonds
3
piece
Mint
sprigs
OilsFats
150
ml
Olive Oil
light
Other
100
g
Hay
well washed, optional
3
tbsp
Honey
clear, warmed
Vegetables
50
g
Black Olives
pitted weight

Method

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