Recipe: Jasmine Hemsley’s vedic almond drizzle cake
‘The light aniseed flavour of basil gives a new dimension to a lemon cake. My other half loves lemon cakes, but I find them too sharp, so I’ve created this – an almond sponge, made lighter with tapioca and given a herby aroma with fresh basil.
‘I usually put the ingredients straight into the food processor and whizz away before stirring in the basil by hand. This is also delicious with limes.’
Mostly Pitta: Use lime juice and zest, instead of lemon, and replace the egg yolks with extra egg whites. Use maple syrup instead of honey in the glaze.
You will need
• 75ml (⅓ cup) extra-virgin olive oil, plus extra for greasing
• 280g ground almonds
• 95g tapioca
• ½tsp baking powder
•¼tsp sea salt
• 20g fresh basil, torn, plus extra to decorate (optional)
• 150g jaggery or maple syrup
• 60ml lemon juice
• 1tsp vanilla extract
• 3 medium eggs
• Finely grated zest of 1 large lemon
• 3tbsp lemon juice
• 85g raw honey
• Pinch of sea salt
• Zest of 1 large lemon (plus extra to decorate, optional)
1. Preheat the oven to 180ºC/360ºF (fan 160ºC/gas 4) and grease a 23cm round springform tin with olive oil.
2. Mix together the ground almonds, tapioca, baking powder and salt in a large bowl. Whisk together all the remaining ingredients in a separate bowl. Add the wet mixture to the dry mixture and stir until well combined.
3. Pour the mixture into the tin, smooth with a wet spatula and bake for 30 minutes or more, until the middle is set and a toothpick comes out almost clean.
4. Allow to cool in the tin. Meanwhile, make the glaze by whisking the ingredients together in a glass jug. Pour the glaze over the cake. Let stand for another 30 minutes.
5. Take out of the tin, and serve.