Strawberry Jus with Onion and Horseradish Sponge Cake

This unique dessert features a light and airy horseradish-infused sponge cake paired with a vibrant strawberry jus, creating an intriguing balance of sweet and slightly spicy flavors. The cake is both moist and fluffy, while the strawberry jus adds a fresh and fruity contrast, making this dish a delightful twist on traditional elements. It's perfect for those looking to impress with something different yet appealing.

Ingredients:

• 4 large eggs
• 1 cup granulated sugar
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 tablespoon prepared horseradish
• 1/2 cup unsalted butter, melted
• 1 teaspoon vanilla extract
• 1 cup fresh strawberries, hulled
• 1/2 cup water
• 2 tablespoons lemon juice
• 1 tablespoon honey
• Fresh mint leaves for garnish

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a mixing bowl, beat the eggs and sugar together until light and fluffy.
3. Sift the flour, baking powder, and salt together, then gradually fold it into the egg mixture.
4. Add the melted butter, horseradish, and vanilla extract, mixing until just combined.
5. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
6. While the cake is baking, prepare the strawberry jus. In a saucepan, combine strawberries, water, lemon juice, and honey. Cook over medium heat until the strawberries break down, about 10 minutes.
7. Strain the mixture through a fine sieve to remove seeds and skin, pressing down to extract as much liquid as possible. Set aside to cool.
8. Once the cake is done, let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
9. To serve, slice the sponge cake and drizzle with strawberry jus. Garnish with fresh mint leaves.