Ayant fini son équipe, l’hiver est reparti, et à sa place, le printemps s’est installé avec une beauté resplendissante.
This started out as a celebration cake. We were celebrating an important anniversary in my household, and I had decided that the most appropriate way to commemorate the occasion was with some cake. But just as I was starting to piece together the ingredients, the news of the leadership spill broke. Suddenly, I was torn between two competing priorities: my half-finished cake, on the one hand, and, on the other, the desire to sit in front of the television and wait for more breaking news from the capital. Just like the little girl in the taco ad, I thought “why not have both?”, and spent the next hour or so running frantically between the TV and the kitchen. By the end of the day, we had both cake, and a new Prime Minister. What a time to be alive!
Blueberry and lemon is a tried and true combination. But the lemon basil glaze? That was a total experiment; a spur-of-the-moment decision inspired by the abundance of slightly sad-looking basil I had in a glass on the kitchen bench. Was it worth it? Absolutely. The addition of the basil is what makes this cake so moorish. Without it, its just a plain old lemon and blueberry cake. Nice, but nothing special. But once you add the lemon basil glaze…wow! The tangy, herby sweetness of the glaze takes the cake to a whole new level of deliciousness. Needless to say, I was very, very pleased with the results of my experiment. #BasilForPM
After a long, dreary winter, Melbourne has suddenly done an about-turn and delivered an uncharacteristically warm Spring. While the unexpected temperatures have been a bit of a shock to the system, the reappearance of seasonal fruits, such as berries and melon, is a welcome change. My window at home looks out onto the back yard, and each day our garden seems to be getting greener and bursting with more and more flowers. I’m looking forward to seeing what this season has to offer: I foresee many recipes involving baby carrots, summer strawberries, and spring vegetables. Watch this space…
Blueberry, Lemon & Basil Cake
For the Blueberry & Lemon Cake
1.25 cups gluten-free self-raising flour
1/2 cup brown sugar
1 tbsp grated lemon zest
1 cup blueberries
1 egg, beaten
1/2 cup grapeseed oil
1/2 cup + 4 tbsp milk
For the Lemon Basil Glaze
2/3 cup icing sugar, sifted
juice of half a lemon
4 basil leaves, cut into thin strips
- Preheat oven to 160ºC. Thoroughly grease a bundt tin.
- Combine flour, sugar, and lemon zest in a mixing bowl, and whisk to combine. Add egg, oil, and milk, and stir thoroughly until the sugar is broken down and the batter is thickly pourable. Fold through the blueberries.
- Pour batter into prepared tin. Using a spatula, spread the batter around so that it is evenly distributed (what is currently the top of your batter will be the bottom of your cake, so you want it to be as level as possible). Bake in the oven for 30 minutes, or until a skewer inserted into the cake comes out clean. The cake should be quite springy.
- Allow to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
- To make the glaze, combine the sifted icing sugar and lemon juice in a bowl, and whisk until a white paste forms. Stir in finely chopped basil.
- Once the cake has completely cooled, poke a few holes in the top of the cake using a fork or cake tester. Pour the glaze over the top, allowing it to drip down the sides. (There’s an art to doing this so that it doesn’t all just drip down into the hole in the middle of the cake. Admittedly, I have not yet mastered this, so the only advice I can give is to work slowly and drip the glaze over the cake in small increments.)
- Allow the glaze to dry and become frosted before serving.
Keeping time: 3 days in an airtight container.