Basil, Lemon Olive Oil Cake with Basil Cream Cheese Filling



Cake Ingredients:
2 cups rice flour
1 cup almond meal
4 tsp baking powder
1 ¼ cups coconut sugar
1 ½ cups yoghurt
1 cup olive oil (mild is best)
Zest of 3 lemons
Juice of 1 lemon
4 eggs
2 tsp vanilla extract
½ cup basil leaves

Syrup Ingredients:
Juice of 2 lemons
1 tbsp honey

Icing Ingredients:
375g cream cheese
150g butter
2 ½ cups icing sugar
2 tbsp basil
2 tbsp lemon zest


Preheat oven to 165 degrees on bake. Line the bottom of two 23cm round sandwich cake pans. In a bowl mix together the eggs, oil, yoghurt, coconut sugar, lemon zest, lemon juice and vanilla essence. Add the dry ingredients, flour, almond meal and baking powder. Finely slice the basil and fold through. Divide the cake mix between the two prepared cake tins and bake in the oven for approx. 25-30 minutes until they are set and baked through. While the cakes are baking boil together the lemon juice and honey for a few minutes until it is syrupy then set aside. As soon as the cakes are removed from the oven brush the warm lemon syrup over them. Allow the cakes to cool for 10-15 minutes in the tins before carefully turning them out. Let the cakes cool completely before cutting and icing. Make the icing by whipping together the cream cheese and softened butter with a beater until smooth. Sieve in the icing sugar and continue to beat until the icing is light and fluffy and smooth. Finely chop the basil and grate the lemon zest. Fold both through the icing. Cut the cold cakes in half horizontally so you have 4 layers. Spread ¼ of the icing on a layer of the cake and then top with another layer followed by icing. Repeat this process until you have sandwiched all four layers of the cake together and finished the top with a layer of icing. Sprinkle over some extra lemon zest and some roughly torn basil leaves. Slice and serve!

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