Grilled Sponge Cakes with Spring Fruit Salsa
Submitted by: Sugarlump
Sponge cake cups are grilled and filled with cantaloupe, strawberries and raspberries, which are marinated in honey, lemon and jalapeno.
Ingredients
- 1/2 cup diced cantaloupe
- 1/2 cup sliced strawberries
- 1 cup raspberries
- 1/4 cup honey
- 1 Tablespoon lemon juice
- 1 seeded and finely minced jalapeno pepper
- 4 sponge cake cups
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Method
Preheat grill. Combine all ingredients except sponge cake cups in a large bowl. Allow to stand. Grill the sponge cakes about 30 seconds per side until lightly toasted. Serve with the fruit salsa spooned into the cups.
Notes: You may be tempted to skip the grilling process of the sponge cakes...but don't. Grilling caramelizes the cakes and the slightly smoky flavor plays off the jalapeno.
Number of Servings: 4
Submitted by: Sugarlump ( See all of Sugarlump Recipes )
