2 0
Lemon Basil + White Chocolate Cake

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
Cake:
1 1/2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup soft butter
1/2 cup castor sugar
1/2 tsp vanilla extract
1 tsp lemon extract
1 egg
2 tsp lemon zest
10g fresh basil, finely chopped
Lemon Basil Syrup:
50g sugar
95ml lemon squash
60ml water
4-5 fresh basil leaves
White Chocolate Ganache
200g white chocolate
200g cream
Garnish:
lemon, sliced and halved, grilled with sugar

Lemon Basil + White Chocolate Cake

  • Serves 6
  • Medium

Ingredients

  • Cake:

  • Lemon Basil Syrup:

  • White Chocolate Ganache

  • Garnish:

Directions

Share

LAB X Kitchen Therapy X The Kitchen Trail

The next few recipes on Kitchen Therapy are the ones that were developed for Le Artisan Boulangerie’s Afternoon Tea menu the past month. As I mentioned before, every month the Afternoon Tea will be changed in order to keep things lively, have the opportunity to incorporate seasonal produce, and most importantly, so we can keep staying creative and venture every possibility.

It’s almost Diwali, and I am struggling to get my act together in time for my deadlines – but it’s exhilarating to have so much goodness around you and most importantly, progress! As I whiz through my creative works, mundane chores, packaging jobs and shoots + travels, I am still amazed that in such a short time span I’ve managed to accomplish such a healthy work life. But, yes, I am very keen on getting through this terribly busy patch and get into my holiday. Until then, I’d like to share this:

There is lemon cake, and then there is lemon basil + white chocolate cake. This recipe was developed for the Le Artisan Boulangerie Afternoon Tea menu the past month, which received a great response, even from wary cake-eaters too! This combination of tart lemons against a bit of spice from basil, covered up in lovely white chocolate has the perfect balance, particularly with a cup of sweet tea.

This recipe was adapted into a layer cake for the menu, however for home bakers I recommend just two layers for ease!

Photo Styling: The Kitchen Trail

(Visited 39 times, 1 visits today)

Steps

1
Done

Cake

Preheat the oven to 200C and grease and line a medium cake tin.
Whisk the butter and sugar for at least 3 minutes, before adding the egg and extracts.
Then sift the dry ingredients into the batter and lightly combine.
Add the fresh basil into the batter and fold carefully.
Pour the cake into the tin and bake for 25 minutes.
Remove from oven and let cool completely before removing from the tin.
Slice the cake into 2 or 3 layers.
Soak each layer with lemon basil syrup.

2
Done

Syrup

Place all ingredients in saucepan and simmer into a syrup.

3
Done

Ganache

Gently warm the cream in a saucepan.
Add the white chocolate and stir until melted.
Then use a whisk and whip until almost double in volume.

4
Done

Assemble

Soak each layer of the cake with syrup.
Then spread the ganache.
Add another layer.
Repeat until you get to the top.

Kamini Patel

previous
Chocolate Tortellini
next
Mango Coconut Cake
previous
Chocolate Tortellini
next
Mango Coconut Cake

Add Your Comment