Strawberry, Lemon and Basil Olive Oil Cake

Directions

1Place oil and basil in a small saucepan over a low heat. Bring to a simmer, then remove from heat and set aside for 10 minutes before removing basil. Allow to cool.

2Preheat oven to 180 degrees. Grease and line a 22cm sprinform pan with baking paper.

3Use an electric mixer to beat egg yolk with 1/4 cup caster sugar until thick and pale.

4Add cooked basil oil, lemon zest and juice.

5Add a pinch of salt, then beat until combined (mixture may look a bit curdled).

6Fold the mixture with a spatula.

7In a clean bowl use an electric mixer to beat egg whites and cream of tartar into soft peaks.

8Add remaining 95g of cater sugar a little bit at a time until mixture is stiff and glossy.

9Fold a large dollop of egg white mixture into other bowl and then gently fold in remaining egg white.

10Transfer to cake pan and smooth top.

11Tap pan gently on the bench top to remove air bubbles.

12Bake on centre rack of oven for 40-45 minutes or until a skewer comes out clean.

13Cool cake inn pan for 15 minutes then transfer to a plate.

Strawberries in Syrup

1Combine basil, sugar lemon juice and strawberries in 1/4 cup of water in a saucepan over a low heat.

2Bring to a simmer and cook for 3-4 minutes until berries soften slightly.

3Use a slotted spoon to transfer berries into a bowl and discard basil.

4Increase heat to medium and simmer syrup for 2 minutes or until reduced by half, then pour over berries.

5Add strawberries/syrup to top of cake and dust with icing sugar.