Basiiliku kook
Ingredients
- 210 gAll-purpose flour
- 11 gBaking powder
- 2 gSalt
- 200 gSugar
- Finely grated zest of 2 lemons
- 180 gYogurt
- 15 mlLemon juice
- 120 mlExtra virgin olive oil (or vegetable oil)
- 2 gLarge eggs
- 5 mlVanilla extract
- 7 gFinely chopped basil
Cream
- 240 mlHeavy whipping cream, cold
- 60 gPowdered sugar, plus 1-2 tablespoons to taste
- 2 mlVanilla extract
- 5 gFresh basil, finely chopped (don't chop until just before using)
- 45 gFresh strawberries, pureed
- 200 gMascarpone cheese, drained, cold
Steps
Base
- 1
Preheat oven to 175°C. Grease and flour a 20 cm round pan or a standard loaf pan (approximately 23 x 13 cm).
- 2
In a medium bowl, whisk together 190 grams all-purpose flour, 11-12 grams baking powder, and 2-3 grams salt.
- 3
Using your fingers, mix the 200 grams sugar with the finely grated zest of 2 lemons in a large bowl until the sugar has the texture of damp sand. Add the 180 grams yogurt and 15 ml lemon juice, and mix well. Then add the 120 ml extra virgin olive oil (or vegetable oil), 2 large eggs, 5 ml vanilla extract, and approximately 7-20 grams finely chopped basil. Whisk until well-blended.
- 4
Carefully fold in the dry mixture until just combined. Pour into the prepared pan. Bake for 40 to 50 minutes (adjust time according to the type of pan you used), or until a toothpick inserted into the center comes out clean.
40 min
Cream
- 5
In the bowl of an electric mixer fitted with the whisk attachment, whip the heavy whipping cream, powdered sugar and vanilla extract on high speed until you have soft peaks.
- 6
Add the basil and mascarpone cheese and whip till just medium peaks form. Add the strawberry puree and beat until just before stiff peaks form. Taste test. Add more basil if stronger if you prefer a stronger basil flavor.
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