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Spice cake toast with candied chicory

Combine bitter Belgian endive (chicory) with sweet spice cake for a tasty hors d’oeuvre.

Peperkoek toast gekonfijt witloof


  • 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

You can find this, and many other recipes and fun facts in the book ‘150 different takes on soft gingerbread’.

Step 1

Slice the Belgian endive into cubes.

Step 2

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

Step 3

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

Step 4

Stir often to prevent the endive from sticking.

Step 5

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

Step 6

Top with the candied endive.

Step 7

Garnish with pink peppercorns.

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