Unobviously Lemon-Basil-Olive Oil cake

Every once in a while, there comes a combination. Like olive green walls with soft pink trims. Like Michael Douglas and Catherine Zeta Jones. Like a lemon, basil and olive oil cake. Pairing them may seem chancy. But unusual combinations lead to breakthrough ideas. By marrying traditional Asian flavours like lemon-basil, some healthy olive oil and cake, this recipe has created a radical innovation that is proving very popular in my kitchen.

This isn't my original idea. I am just benefiting from someone’s ingenuity in putting together this combination. But let me tell you, it is an exciting combination. Olive oil lends the cake a bold aroma. It makes it moist, not greasy. And you will be surprised how pleasantly it matches the hints of lemon and basil in the cake. Basil is the dominant flavour, so don't miss serving it with the lemon glaze for that perfect balance. This really is a gourmet summer dessert, what with lemon zest and fresh basil. 

I followed the recipe from The Woks Of Life . You can find it at the bottom of this page too. In my version, I eliminated the vanilla essence only because I didn't want a sidekick interfering with my already strong cast. The batter was more runny than the usual cake batter but don't worry, it works (very well). Now you try it!

Apparently, a popular new variety of sandwich is rocket salad and curry. Purists may be horrified but I must try that one next.

Ingredients:

For the cake -

• 1 1/2 cups all-purpose flour
• 2 ½ teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup sugar
• finely grated zest of 2 lemons
• 3/4 cup yogurt
• 1 tablespoon lemon juice
• 1/2 cup extra virgin olive oil or vegetable oil
• 2 large eggs
•  1 teaspoon vanilla extract
• 1/3 cup finely chopped basil

For the glaze-

• ½ cup powdered sugar
• 2 teaspoons lemon juice
• 1 teaspoon milk

Method:

1. Preheat oven to 180 degrees C. Grease and flour a round pan or standard loaf pan. In a medium bowl, whisk together all-purpose flour, baking powder, and salt

2. Using your fingers, mix the sugar with the lemon zest in a large bowl until the sugar has the texture of damp sand

3. Add the yogurt and lemon juice, and mix well. Then add the olive oil, eggs and basil. Whisk until well-blended

4. Fold in the dry mixture until just combined

5. Pour into prepared pan and bake until a toothpick comes out clean

6. Make the glaze by combining the powdered sugar, lemon juice, and milk. Stir. When the cake is cool, drizzle the glaze over the top.