Katie Quinn Davies says, “Basil pairs amazingly well with lemon and, surprisingly enough, strawberries. The combination of all three sings out summer to me”.

INGREDIENTS

  • 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

STRAWBERRIES IN SYRUP

  • 2 basil sprigs
  • 1/4 cup (55g) caster sugar
  • 500g strawberries, halved
  • 1 tbs lemon juice


METHOD

  • Step 1
    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.


  • Step 2
    Preheat the oven to 180C. Grease and line the base and sides of a 22cm springform pan with baking paper.


  • Step 3
    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.


  • Step 4
    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.


  • Step 5
    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.


  • Step 6
    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.


Cake with olive oil and basil 1


NUTRITION

  • 1769 kj

    ENERGY

  • 24.3g

    FAT TOTAL

  • 4g

    SATURATED FAT

  • 1.5g

    FIBRE

  • 5.9g

    PROTEIN

  • 108mg

    CHOLESTEROL

  • 34mg

    SODIUM

  • 29.4g

    CARBS (SUGAR)

  • 27.6g

    CARBS (TOTAL)

All nutrition values are per serve

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