When the pastry chef Jeffrey Cagnes shared the Basil lemon loaf cake recipe on his Instagram profile, I immediately wanted to try it, and after a few tweaks, the result was a fresh and fragrant cake.
To make the cake even more delicious, I added a velvety lemon whipped ganache, making the dessert even more appealing.
With just a few ingredients, this dessert for an evening with friends is ready to be served.
Basil and lemon loaf cake
Ingredients
Basil and lemon loaf cake batter
- 2 large (110 g) whole eggs, room temperature
- 1/2 cup + 3 tbsp (145 g) superfine granulated sugar
- 5 tbsp (60 g) whipping cream
- 12 g fresh basil leaves
- 3/4 cup + 2 tbsp (110 g) cake flour
- 2 g baking powder
- 2.5 tbsp (30 g) extra virgin olive oil
- 2.5 tbsp (30 g) sunflower oil
- 2.75 g lemon zest (organic)
- 2 tbsp (30 g) fresh lemon juice, sifted
- A pinch of salt
Whipped white chocolate and lemon ganache
- 1/3 cup + 1 tbsp (95 g) whipping cream, fat content 35% (I)
- 1/3 cup + 1 tbsp (95 g) whipping cream, fat content 35% (II)
- 2.5 oz (70 g) white chocolate, 33% cocoa solids, Opalys Valrhona
- 3 tbsp (45 g) fresh lemon juice, sifted
- 1 g gelatin, 200 bloom
- Yellow liposoluble powder (optional)
Extra
- Gold leaf
- Fresh small basil leaves
Instructions
Basil and lemon loaf cake batter
I suggest you too use a kitchen scale.
Heat fan oven at 302F - 150°C.
Butter and flour 2 cakes moulds 7x1.8x1.8 inches (18 cm long, 4.5 cm high and 4.5 cm di wide) and set aside.
In a coffee grinder, mix the basil leaves with oil and lime juice and set aside.
Sift the flour with baking powder and salt and set aside.
In a bowl, pour the sugar with lemon zest and mix to combine.
Add the eggs and mix until incorporated.
Then, add the sifted powders in 2 batches and mix to combine.
Pour the cream and the mixture basil/oil/lime juice and combine until completely incorporated.
Pour the batter in a pastry bag and pour 235 g/240 g of the batter into the prepared moulds and bake for about 42/45 minutes.
Out of the oven, let the cake cool for a while, then remove from the moulds and let completely cool on a wire rack.
Whipped white chocolate and lemon ganache
Soak gelatin in cold water.
Melt the chocolate with yellow powder if used.
Heat the whipping cream (I) until 158F - 70°C.
Out of the heat, add the wringed gelatin and stir to combine.
Pour the hot cream over the chocolate in 2/3 batches and mix well to combine.
Add the remaining cold whipping cream, and using a hand blender, mix to combine.
Add the lemon juice and mix using a hand blender.
Cover with plastic wrap touching the surface and refrigerate for 12/24 hours.
To assemble
Pour the ganache into the bowl of a stand mixer fitted with whisk attachment and whip on a medium speed (6/7 Kitchen Aid) for about 3/4 minutes.
Pour the whipped ganache into a pastry bag and garnish the cakes.
To serve
Garnish with basil leaves and gold leaf.
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