Spice cake toast with candied chicory - Vondelmolen

Spice cake toast with candied chicory

  • 16 toasts
  • €€€

Ingredients

  • 2 heads of Belgian endive
  • 1 nob of farm butter
  • 3 tbsp raspberry vinegar
  • 2 tbsp agave syrup
  • 2 tbsp fine sugar
  • 1 sprig of lemon thyme
  • 1 tbsp pink peppercorns
  • 4 slices of spice cake
  • 1

    Slice the Belgian endive into cubes.

  • 2

    Melt the butter in a pan and sauté the Belgian endive until golden brown.

  • 3

    Deglaze with the raspberry vinegar, then add the agave syrup, the sugar and the lemon thyme and let simmer for another seven minutes.

  • 4

    Stir often to prevent the endive from sticking.

  • 5

    Cut the slices of spice cake into quarters, and toast them lightly.

  • 6

    Top with the candied endive.

  • 7

    Garnish with pink peppercorns.

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