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 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.

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.