Sponge Cake Bruschetta with Summer Berries, Cinnamon and Maple Syrup

A summery treat that you easily put together in twenty minutes. I have prepared this one with raspberries, blackberries and blueberries, but you can choose whatever fruits or berries you have at hand!



For 4 servings:

4 slices of sponge cake 

150 g / 5.3 oz raspberries, blackberries and blueberries

7-8 tbsp maple syrup

1/2 tsp cinnamon (optional)


Take 2/3 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 for 10 minutes, the berry 'salsa' will get more juicy that way.

Toast the sponge cake slices and then put them on the plates for serving. Spoon the berries on top of each slice. If you wait a few minutes before serving the cake, get imbibed with the salsa but don't wait too long, as they might get soggy.

* I suggest serving the bruschetta with some soft whipped cream.

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Photographer, Recipe Creator
Food & Wine
I'm a Swedish photographer who lives in the Tuscan countryside with my family and dog. I work as a food photographer but I also create my own Italian-inspired recipes. Living in Italy is not always easy, but all the fantastic food and produce compensates easily for that!
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