Basil Pesto Cake

Step 1

You will need a 20cm non-stick loose-bottomed round cake tin, greased and base lined with parchment paper and a very fine paintbrush

Step 2

Preheat the oven to 180°C/350°F/Gas mark 4

Step 3

Remove stems from the basil and whiz the leaves and olive oil together in a food processor until well puréed

Step 4

In a mixing bowl stir the sugar and lemon zest together

Step 5

Add the yoghurt, lemon juice, basil-oil mixture, eggs, vanilla and the Sacla’ Pesto

Step 6

Mix well with a wooden spoon until combined

Step 7

Sift over the flour, baking powder and salt and mix again

Step 8

Spoon into the cake tin where it will come to halfway up the sides and smooth the surface

Step 9

Bake on the middle shelf of the oven for 45-50 minutes or until risen and when a fine skewer comes out clean when poked in the middle

Step 10

Remove from the oven, leave to cool for 10 minutes then remove from the tin, discard the parchment paper and allow to cool completely on a wire rack

Step 11

Trim the top of cake with a serrated knife if it needs levelling and turn upside down onto the rack so the base becomes the top

Step 12

For the icing beat the icing sugar and butter together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed

Step 13

Add the cream cheese in one go and beat until it is completely incorporated

Step 14

Turn the mixer up to medium-high speed. Continue beating until the frosting is light and fluffy, at least 5 mins

Step 15

Spoon or pipe the cream cheese frosting on top of a cold cake(s)