Basil Lemon Cake – Recipe by Pastry Workshop

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Basil is my one true love in terms of aromatic herbs, but it’s an aroma I discovered only a few years ago and I actually hated it before. I didn’t like it in savory dishes, but once Diego Lozano introduced me to it in desserts, I was hooked. I have made countless basil desserts over the years and I will never cease to explore the way basil develops its flavor in various types of desserts, such as this Basil Lemon Cake that takes just 30 minutes to make, but it’s so flavorful and delicious!

This Basil Lemon Cake impresses with its texture – it’s so soft and moist, it literally melts in your mouth with each bite, leaving behind a subtle basil flavor and a lemony zing taste. The whipped chantilly on top, flavored with just a drop of triple sec is a nice addition as it makes the cake a lot moister and adds even more flavor, plus the soft, airy texture of a classic chantilly that improves the cake overall.

basil lemon cake

Chantilly is a French cream, one of the most basic techniques and it literally means heavy cream that is sweetened and flavored. So icing sugar and vanilla are usually added, but sometimes mascarpone is added for an extra softeness, other times chocolate is added for texture and taste. Gelatin can be used as well to increase the stiffness of the chantilly after whipping. It’s one of my favorite creams to make and eat as in its simplicity it ticks two things I am really after in pastry – airiness and melt-in-your-mouth texture. 

This particular version of chantilly uses mascarpone for extra softness, but it is flavored with triple sec which I found to work amazingly with the lemon and basil. Cointreau or limoncello can be used as well. Even a touch of lemon zest if you want to skip the alcohol. Mind you, if we go down the road of replacing flavors, you can easily skip the basil and flavor the cake with lime or orange then make sure the chantilly balances the main aroma as well.

basil lemon cake
slice of lemon cake

Basil Lemon Cake

This Basil Lemon Cake is amazing with its intense and bold flavors and soft, melt-in-your-mouth texture. The basil and lemon work so well together!
Rezultat –10 slices

Ingrediente
 

Basil lemon sponge

  • 200 g white granulated sugar
  • 5 g lemon zest
  • 190 g full fat Greek yogurt
  • 15 g lemon juice
  • 90 g olive oil
  • 100 g eggs
  • 210 g all-purpose flour
  • 8 g baking powder
  • 2 g salt
  • 3 g basil leaves (finely chopped)

Triple sec chantilly

  • 60 g mascarpone cheese
  • 150 g heavy cream
  • 45 g icing sugar
  • 10 g triple sec liqueur
  • Extras
  • Fresh berry fruits

Instructiuni

Basil lemon sponge

  • Mix the sugar with the lemon zest to develop the aroma better. The essential oils are released easier when you rub the zest and the granulated sugar together.
  • Add the Greek yogurt and mix well, then stir in the lemon juice as well.
  • Add the olive oil and give it a good mix.
  • Next stir in the eggs, gradually, mixing well.
  • Sift the flour with the baking powder and salt and mix it into the batter.
  • Fold in the chopped basil.
  • Transfer the batter in a 18cm cake ring or pan greased with a thin layer of oil.
  • Bake in the preheated oven at 160C for 40-45 minutes or until golden brown and the cake passes the toothpick test.
  • Allow to cool down completely then level it if needed.

Triple sec chantilly

  • Combine the heavy cream, mascarpone and icing sugar in a bowl and whip until stiff peaks form.
  • Add the triple sec to flavor the chantilly.
  • Spoon the chantilly over the cake, making sure it’s leveled and looks like a little cloud.
  • Decorate the cake with fresh berries and keep in the fridge for 1-2 hours before serving.
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basil lemon cake
basil and strawberries

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4 Comments

  1. I made this basil lemon cake and it was very good. Taste was awesome. The only thing I found was that the chantilly cream was a little runny and should be stiffer. How can I improve?

    1. Thank you, Anna! I’m glad you liked it!
      You can try adding more mascarpone for a stiffer chantilly. Even equal quantities will work.

  2. This cake was wonderful! I was only slightly disappointed with how little basil came through. Would increasing the basil to 4 or 5g do anything harmful to the recipe?

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