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.