Lemon and Basil Poke Cake
This type of cake is called a “poke cake,” or in other words, cake with holes. The secret? After taking it out of the oven, you poke several holes in the cake’s surface and pour in a lemon cream that will infuse the whole dessert. For even more freshness, spread some basil-flavoured whipped cream on […]
Ingredients
- 1 tsp gelatin
- 1 tbsp (15 ml) cold water
- 1 1/2 cups (375 ml) 35% whipping cream
- 1/4 cup (55 g) sugar
- 1/3 cup (15 g) basil leaves, finely chopped, plus more for assembly
- 3/4 cup (180 ml) milk
- 1/3 cup (75 ml) lemon juice
- 1 2/3 cups (250 g) unbleached all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (115 g) unsalted butter, softened
- 1 1/4 cups (265 g) sugar
- 2 lemons, zest finely grated
- 1 tsp (5 ml) vanilla
- 2 eggs
- 1/2 cup (105 g) sugar
- 2 tbsp cornstarch
- 1/2 cup (125 ml) lemon juice
- 1/4 cup (60 ml) milk
- 2 to 4 drops yellow liquid food colouring, or more, as desired (see note)
- 1/4 cup (55 g) unsalted butter, diced
- 1 lemon, peeled down to the flesh, cut into skinless segments, segments cut into 3
Instructions
- In a small microwave-safe bowl, sprinkle the gelatin over the water. Let bloom for 5 minutes.
- Add 1/4 cup (60 ml) of the 35% cream to the gelatin mixture and heat in the microwave oven for 30 seconds at a time or until the gelatin has completely dissolved.
- In another bowl, combine the remaining cream with the sugar, basil and gelatin mixture. Cover and refrigerate for 3 hours or until completely chilled.
This type of cake is called a “poke cake,” or in other words, cake with holes. The secret? After taking it out of the oven, you poke several holes in the cake’s surface and pour in a lemon cream that will infuse the whole dessert. For even more freshness, spread some basil-flavoured whipped cream on top.