Lemon Basil Cake

Oh, how I love basil.  When I came across this recipe, I thought of substituting Sciabica's basil infused olive oil and kept thinking about it until I finally made it. And it is as good as I imagined it would be!



Lemon Basil Cake

by Mary Makowski
adapted from Epicurious

3/4 cup Sciabica Basil Extra Virgin Olive Oil
1 large lemon

• 1 cup cake flour (not self-rising)
• 5 large eggs, separated, reserving 1 white for another use
• 1/2 teaspoon salt
• 3/4 cup plus 1 1/2 Tablespoons sugar
• 
  
• Preheat oven to 350°F and grease a 9" round springform pan with olive oil (I think a regular 9" round pan would work fine as well).  Line the bottom of the pan with parchment paper and grease the parchment with oil also.

Zest the lemon skin which will yield about 1 1/2 teaspoons of zest.  Stir it in with the cake flour.  Juice the lemon.

Beat 5 egg yolks with a 1/2 cup of sugar in a large bowl with a hand mixer on high until thick, about 3 minutes.

Add the olive oil and lemon juice and continue mixing on medium just until mixed.  Add the flour/lemon zest, and using a wooden spoon, gently stir it in just until combined.

In another bowl, and with clean beaters, mix 4 egg whites on high speed with 1/2 teaspoon of salt until foamy.  Add 1/2 cup of sugar, a little at a time, and continue to beat until the egg whites hold soft peaks, about 3 minutes.

Gently fold 1/3 of the egg whites into the yolk mixture, then fold the remaining whites in gently, but thoroughly.

Pour into greased pan and tap on counter to remove air bubbles.  Sprinkle top with 1 1/2 Tablespoons sugar.  Bake until golden and puffy and a toothpick inserted in the middle comes out clean, about 45 minutes.  Cool for 10 minutes, and then run a knife around the edge and remove the side of the pan.  Cool to room temperature before transferring to a serving plate. Serve with whipped cream.