Chef’s Kiss: Brain-Friendly Cake Shines Light On Cognitive Decline

It’s a no-brainer that food is very important for a person’s brain health. 

UNSW’s food and health expert, Professor Johannes le Coutre, and Director of UNSW’s Ageing Futures Institute and Senior Principal Research Scientist at NeuRA, Professor Kaarin Anstey, have helped develop a very special brain-friendly cake. 

In collaboration with community care provider, Meals on Wheels NSW, the cake uses ingredients that have shown to be beneficial to the brain while highlighting the widespread issue of cognitive decline among senior Australians. 

Using the currently available scientific evidence, we came up with a list of foods that are understood to provide quality nutrition – which is really important as we age – while still allowing for the nostalgic enjoyment of eating a slice of cake. 

‘The Unforgettable Cake’ was developed by master pastry chef Christopher Thé, well-known as the founder of the famous ‘strawberry watermelon cake’ from Black Star Pastry, with advice from a group of experts. 

The cake includes only natural ingredients that are widely believed to be beneficial to the brain, such as beetroot, spinach, turmeric, olive oil and blueberries. 

For the cake itself, Chris Thé used a mixture of beetroot, spinach, turmeric, and olive oil. 

Beetroot can improve blood flow through the brain, and consequently may improve cognitive function and cognition. Olive oil is famed for its Mediterranean diet qualities, which include the ability to protect the brain, support memory, and reduce Alzheimer’s biomarkers. 

The cake also includes natural sweeteners like honey which has anti-inflammatory qualities and vanilla ermine frosting which is a universally loved cake flavour. 

The cake was topped off with fresh blueberries which are loaded with essential nutrients which help to stimulate the flow of blood and oxygen in the brain. 

The Unforgettable Cake will be delivered to select Meals on Wheels clients from Wednesday 22 November.