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Basil Butter Cake with Pinenuts

November 12, 2013

A delightful gluten free butter cake with a twist!

A delightful gluten free butter cake with a twist!

My son joked that this should be called pesto cake as it has all of the ingredients of his favourite condiment, sans garlic! Good idea but I figured that my recent posts were already a “bit out there” and so I better not put off any more of my readers!!

This is a very yummy, very moreish cake, based on almonds. It was a hit when I took it into work for morning tea and was quickly devoured by all.  Being based on nuts, cut smaller slices as it is quite filling. The basil gives it an unexpected twist and works beautifully, especially with the added crunch of the pine-nuts at the end.

Belonging to the mint family, basil is a highly fragrant plant of which there are more than 60 varieties. Commonly there is sweet basil, lemon basil, & Thai basil. What distinguishes them from each other, and makes them so fragrant is their unique array of active constituents called flavonoids. These flavonoids have been shown to protect our cell structures as well as chromosomes from radiation and oxygen-based damage with their anti-bacterial properties.

While used across many cultures, including Asia and Africa, it is prominently featured in Italian, Thai, Vietnamese and Laotian cuisines in both savoury and sweet dishes. Try this cake and see if you like basil in sweet form.*

120g sugar (I used Natvia)
2 strips of lemon rind
300g ground almonds ( I use blanched)
4 eggs
150g butter or 120g macadamia oil
40g tapioca
2 teas baking powder
1/2 teas bicarb soda
1/2 cup torn basil leaves
juice of 1/2 lemon
2 tabs pine nuts to garnish (optional)
Mill the sugar with the lemon rind on SP 9 for 10 seconds. Add the rest of the ingredients (except the basil & pine nuts) and mix on SP 6 for 30 seconds until smooth. Add the basil and mix on SP 4 so that the basil is chopped but not too finely that it colours the mix. Pour into a tin and scatter the pine nuts on the top. Bake for 40  – 45 minutes at 170ºC until golden brown and a skewer inserted comes out clean.  
*PS Have you tried basil sorbet? It is delicious!!
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