by austinfoodscout
Photo by austinfoodscout
austinfoodscout's Notes:
Expand1 cup unbleached all-purpose flour Ask a question about this ingredient
1/2 cup finely ground blanched almonds Ask a question about this ingredient
2 teaspoons baking powder Ask a question about this ingredient
1 dash salt Ask a question about this ingredient
tablespoons 1-2 T fresh basil, thinly sliced Ask a question about this ingredient
freshly grated zest of 1 lemon Ask a question about this ingredient
1/2 cup plain, whole milk yogurt - stirred Ask a question about this ingredient
scant 1 C sugar Ask a question about this ingredient
3 eggs Ask a question about this ingredient
1/2 cup olive oil (may use 1/4 C regular and 1/4 C basil olive oil if available) Ask a question about this ingredient
1/4 cup powdered sugar, stirred Ask a question about this ingredient
1/4 cup freshly squeezed lemon juice Ask a question about this ingredient
Preheat oven to 350°
Ask a question about this stepGrease a 9-inch round cake pan with butter.
Ask a question about this stepIn a medium bowl, whisk together the flour, almonds, baking powder, and salt. Add lemon zest and basil and whisk to mix thoroughly.
Ask a question about this stepIn a large bowl, combine the yogurt, sugar and eggs, stirring to mix well.
Ask a question about this stepAdd the flour mixture and stir just to combine.
Ask a question about this stepAdd the oil and stir well. Pour into the prepared pan.
Ask a question about this stepBake for 25-30 minutes, until a toothpick inserted into the center comes out clean.
Ask a question about this stepCool the cake in the pan on a wire rack for 15 minutes.
Ask a question about this stepIn a small bowl, whisk together the powdered sugar and lemon juice.
Ask a question about this stepRemove the cake (after the 15 minutes) and place on a cake rack. Using a toothpick or cake tester, poke several tiny holes in the top of the cake. Using a pastry brush, slowly brush all syrup over the cake.
Ask a question about this stepAllow to cool completely. Serve with one basil leaf a top each slice and a dollop of creme fraiche.
Ask a question about this stepJosefa - thanks for pointing that out. I was in a hurry :-)
And yes, I'm from Austin, TX!
Sounds fab - but - you don't say how much basil or what to do with it? finely chop ?
This sounds wonderful - nice and bright and not too sweet for summer ... good to see another Austinite join the gang here! ( Austin TX not MN right? )
Ken is an award-winning executive chef and owner of seven Boston area restaurants: Clio, Toro, Uni, Coppa, KO Prime, La Verdad and Earth.
I am dying to make this - only thing is I'm afraid I will eat the entire thing. All by myself. Sounds like such a refreshing sweet!!