I love cakes that are flavoured with herbs, such as rosemary and fennel. The light aniseed flavour of basil gives a new dimension to a lemon cake. My other half loves lemon tarts and cakes, but I usually find them too sharp, so I’ve created this — an olive oil, almond sponge, made lighter with tapioca and given a herby aroma with the fresh basil.
- 75ml extra-virgin olive oil, plus extra for greasing
- 280g ground almonds
- 95g tapioca
- ½tsp baking powder
- 1⁄4tsp sea salt
- 20g fresh basil, torn, plus extra to decorate (optional)
- 150g jaggery or maple syrup
- 60ml lemon juice
- 1tsp vanilla extract
- 3 medium eggs
- finely grated zest of 1 large lemon
FOR THE GLAZE
- 3tbsp lemon juice
- 85g raw honey
- pinch of sea salt
- zest of 1 large lemon (plus extra to decorate, optional)
1. Preheat the oven to 180˚C (fan 160˚C/gas mark 4), and grease a 23cm (9in) round springform tin with olive oil.
2. Mix together the ground almonds, tapioca, baking powder and salt in a large bowl. Whisk together all the remaining ingredients in a separate bowl. Then add the wet mixture into the dry mixture and stir until well combined.
3. Pour the mixture into the prepared tin, smooth with a wet spatula and bake for 30 minutes or more, until the middle is set and a toothpick comes out almost clean.
4. Allow to cool completely in the tin. Meanwhile, make the glaze by whisking the ingredients together in a glass jug. Pour the glaze over the cake. Allow to stand for another 30 minutes.
5. Carefully run a thin knife around the edges of the cake to loosen it, then transfer onto a plate to serve.
TIP I managed to get enough juice and zest for this recipe from two large lemons, but I’d recommend having a third lemon on hand just in case, especially if you are decorating with extra zest.
East by West: Simple Recipes for Ultimate Mind-Body Balance by Jasmine Hemsley is out now, published by Bluebird (£25).
Read our interview with Jasmine here.