Basil & Lemon Olive Oil Cake with Stawberries in Syrup

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If you want a perfect cake that represents beautiful sunny days, then this is it – a moist, fragrant, delicate cake topped with strawberries in syrup. All you need is a glass of some bubbly, if you are so inclined, so great friends and family, sunshine and all that is left to be said is …..enjoy!!!

Basil lemon olive oil cake with strawberries in syrup

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 tablespoons of juice

175g plain flour, sifted

1/2 teaspoon cream of tartar, sifted

Icing sugar and whipped cream, to serve

Strawberries in syrup

2 basil sprigs

55g caster sugar

500g strawberries, halved

1 tablespoon lemon juice

Place oil and basil in a small pan over low hear, bring to a simmer, then remove from the heat and set aside to infuse for 10 minutes. Cool completely.
 
Preheat the oven to 180C. Grease and line the base and sides of a 22cm springform pan with baking paper.
 
Using an electric mixer, beat yolks with 55g caster sugar until thick and pale. Add cooled basil oil, lemon zest and juice, add a pinch of salt, then beat until combined (mixture may look a little curdled at this stage). Using a spatula, gently fold in the flour until just combined.
 
In a clean bowl, using an electric mixer, whisk eggwhites and cream of tartar to soft peaks. Add remaining 95g of caster sugar, 1 tablespoon at a time, until mixture is stiff and glossy. Fold a large dollop of eggwhite into the yolk mixture to loosen, then gently fold in the remaining eggwhite. Transfer to the cake pan and smooth top, tapping the pan gently on the benchtop to remove any air bubbles. Bake in the centre of the oven for 40-45 minutes until a skewer comes out clean. Cool cake in the pan for 15 minutes, then transfer to a plate,
 
For the strawberries in syrup, combine the basil, sugar, berries, lemon juice and 60ml water in a saucepan over low heat. Bring to a simmer and cook for 3-4 minutes until the berries soften slightly. Using a slotted spoon, transfer the berries to a bowl and discard basil. Increase heat to medium-low and simmer syrup for 2 minutes or until reduced by half, then pour over the berries.
 
Spoon berries over the warm cake, top with extra basil leaves, dust with icing sugar and serve with cream.

 

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