Imagine a sponge cake that rises beautifully in the oven, only to collapse upon cooling – but intentionally. This recipe creates a naturally sunken centre, forming a delicate basket for silky crème pâtissière, fresh strawberries and a glossy clear glaze. The edges remain slightly crisp, while the interior stays tender and dense, making for a unique yet elegant dessert.
Makes one 20cm cake
WHAT YOU NEED
Collapsed almond sponge
175g raw almonds
116g caster (superfine) sugar
120g plant-based milk
12g extra virgin olive oil, plus extra for greasing
40g plain (all-purpose) flour
5g baking powder
2g bicarbonate of soda (baking soda)
1g fine sea salt
 To assemble
200g Crème Pâtissière, chilled
250g strawberries and raspberries, washed
50g Exotic Clear Glaze
icing (powered) sugar for dusting
edible flowers (optional) for decorating
WHAT TO DO
Preheat the oven to 180°C fan (400°F).
Lightly grease the base and sides of a 20 cm (8 in) springform cake tin (pan) and line the base with baking parchment.
Pulse the almonds, sugar and flour in a food processor or high-powered blender until fine and powdery.
Add the milk, olive oil, baking powder, bicarbonate of soda and salt, then pulse again until fully combined. The batter should be smooth and creamy.
Using a silicone spatula, scrape the batter into the prepared tin, smoothing the surface evenly.
Bake in the oven for 15–17 minutes, or until the cake rises and domes in the centre.
Remove the cake from the oven and leave to cool completely in the tin – the centre will gradually collapse as it cools, forming a natural indentation.
Once completely cool, carefully release the cake from the tin and transfer it to a serving plate.
Briefly whisk the crème pâtissière until soft and smooth.
Trim the strawberries and cut larger ones into quarters and smaller ones in half. Cut the raspberries in half. Set aside on a clean paper towel to remove excess moisture.
Warm the exotic clear glaze in a small saucepan over a low heat, stirring until it becomes fluid and smooth.
Using an offset spatula, spread the chilled crème pâtissière evenly into the sunken centre of the sponge, filling it completely. Dust the edges of the sponge with icing sugar.
Arrange the strawberry and raspberry pieces in concentric circles over the cr.me pâtissière, starting from the outer edge and working inwards.
Using a pastry brush, gently coat the berries with the glaze to give them a glossy finish and to help preserve freshness. Refrigerate the cake for at least 30 minutes before serving to allow the flavours to meld. Decorate with a few edible flower petals, if desired.
This cake is best served on the day it is made from the refrigerator
COMMENTS