adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Basil and lemon olive oil cake with strawberries in syrup
0 Likes
Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Basil, lemon, and strawberries create a perfect summer harmony according to Katie Quinn Davies.
Ingredients:
  • 180ml olive oil
  • 10 large basil leaves, plus extra to serve
  • 4 eggs, separated, plus 1 extra yolk
  • 150g caster sugar
  • Finely grated zest of 1 lemon, plus 2 tbsp lemon juice
  • 175g plain flour
  • 1.25 gm cream of tartar, sifted
  • Icing sugar, to serve
  • Whipped cream, to serve
  • 2 basil sprigs
  • 55g caster sugar
  • 500g strawberries, halved
  • 21.00 gm lemon juice
Instructions:
  • In a small pan, gently heat oil and basil until simmering. Remove from heat and let it infuse for 10 minutes. Strain out the basil and cool completely.
  • Preheat the oven to 180C and prepare a 22cm springform pan by greasing and lining it with baking paper.
  • With an electric mixer, whip together 1/4 cup (55g) caster sugar and egg yolks until creamy. Mix in basil oil, lemon zest and juice, and a pinch of salt until well combined (don't worry if it looks slightly curdled). Using a spatula, gently fold in flour until just mixed.
  • In a clean bowl, use an electric mixer to whip egg whites and cream of tartar to soft peaks. Gradually add the remaining 95g of caster sugar, 1 tablespoon at a time, until the mixture is stiff and glossy. Gently fold a large spoonful of egg whites into the yolk mixture to lighten it, then fold in the rest of the egg whites. Pour the batter into the cake pan, smooth the top, tap the pan gently on the counter to remove air bubbles, and bake in the center of the oven for 40-45 minutes until a skewer inserted comes out clean. Let the cake cool in the pan for 15 minutes before transferring it to a plate.
  • In a saucepan over low heat, mix basil, sugar, strawberries, lemon juice, and 1/4 cup (60ml) water. Simmer for 3-4 minutes until berries soften slightly. Using a slotted spoon, transfer berries to a bowl and remove basil. Increase heat to medium-low and simmer syrup for 2 minutes until reduced by half, then pour over the berries.
  • For a delicious presentation, arrange berries over the warm cake, top with fresh basil leaves, sprinkle with icing sugar, and serve alongside a dollop of cream. Or, slice the cake in half horizontally, fill with cream, berries, and basil leaves, then dust with icing sugar before serving.

Similar Recipes