Katie Quinn Davies says, 'Basil pairs amazingly well with lemon and, surprisingly enough, strawberries. The combination of all three sings out summer to me'.
The ingredient of Basil And Lemon Olive Oil Cake With Strawberries In Syrup
- 3 4 cup 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 tbs lemon juice
- 1 1 4 cups 175g plain flour sifted
- 1 2 tsp cream of tartar sifted
- icing sugar to serve
- whipped cream to serve
- 2 basil sprigs
- 1 4 cup 55g caster sugar
- 500g strawberries halved
- 1 tbs lemon juice
The Instruction of basil and lemon olive oil cake with strawberries in syrup
- place oil and basil in a small pan over low heat bring to a simmer then remove from the heat and set aside to infuse for 10 minutes discard basil 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 1 4 cup 55g caster sugar until thick and pale add cooled basil oil lemon zest and juice and a pinch of salt then beat until combined mixture may look a little curdled at this stage using a spatula gently fold in flour until just combined
- in a clean bowl using an electric mixer whisk eggwhites and cream of tartar to soft peaks add remaining 95g caster sugar 1 tbs 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 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 pan for 15 minutes then transfer to a plate
- for the strawberries in syrup combine the basil sugar berries lemon juice and 1 4 cup 60ml water in a saucepan over low heat bring to a simmer and cook for 3 4 minutes until berries soften slightly using a slotted spoon transfer 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 warm cake top with extra basil leaves dust with icing sugar and serve with cream alternatively slice cake in half horizontally and sandwich with cream berries and extra basil leaves then dust with icing sugar to serve
Nutritions of Basil And Lemon Olive Oil Cake With Strawberries In Syrup
calories: 422 791 caloriescalories: 24 3 grams fat
calories: 4 grams saturated fat
calories: 27 6 grams carbohydrates
calories: 29 4 grams sugar
calories: n a
calories: 5 9 grams protein
calories: 108 milligrams cholesterol
calories: 34 milligrams sodium
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calories: nutritioninformation