Dessert

Rachel Khoo's basil and berry cake

Name: Rachel Khoo's basil and berry cake
Yield: 12
Ingredients: 300g unsalted butter; 295g caster sugar; 6 eggs; 2 bunches basil, leaves picked; 300g plain flour; 3 tsp baking powder; 250g cream cheese, softened; 300ml thickened cream; 320g jam; 500g mixed berries

4 ratings

Jump to recipe

Taking inspiration from the colours and flavours of the forest, this is Rachel Khoo's take on the Swedish staple, prinsesstarta (princess tart). You’ll need three 20cm cake pans; if you only have two pans, reserve one-third of the cake batter to bake afterwards.

300g unsalted butter
1 1/3 cups (295g) caster sugar
6 eggs
2 bunches basil, leaves picked
2 cups (300g) plain flour, sifted
3 tsp baking powder
250g cream cheese, softened
300ml thickened cream
1 cup (320g) smooth strawberry jam
500g mixed berries

Method

1.

Preheat the oven to 180°C. Grease three 20cm cake pans and line with baking paper.
2.

Beat the butter and 1 cup (220g) sugar with electric beaters until thick and pale. Add 5 eggs, 1 at a time and beating after each addition until combined. Whiz the basil leaves and remaining 1 egg in a small food processor until a smooth paste, then fold into the batter – it will look curdled at this stage.
3.

Fold in the flour and baking powder until combined. Divide the batter among the cake pans and bake, swapping pans halfway, for 15-20 minutes until a skewer inserted into the centre comes out clean. Cool cakes in pans for 10 minutes, then turn out onto a wire rack to cool completely.
4.

Meanwhile, whisk cream cheese and remaining 1/3 cup (75g) sugar with electric beaters until soft. In a clean bowl, whisk the cream to soft peaks, then fold into the cream cheese mixture.
5.

Spread half the jam on top of one cake. Top with a second cake and spread with the remaining jam. Top with the remaining cake. Spread over the cream mixture and top with the berries to serve.