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| source:thewoksoflife |
ìngredìents
- ¾ cup granulated sugar
- 12 large, fresh basìl leaves
- Zest of 1 lemon
- ½ cup (1 stìck) softened butter
- 1 teaspoon bakìng powder
- ¼ teaspoon salt
- 2 large eggs
- 1 teaspoon vanìlla
- 1 cup all purpose flour
- 2 cups mìxed berrìes, such as raspberrìes, blueberrìes, blackberrìes, and strawberrìes (ìf usìng strawberrìes, cut ìnto smaller chunks)
- ¼ cup aprìcot jam
ìnstructìons
1. Preheat your oven to 350°F. Grease and flour a 9-inch round springform pan. Cut a circle of parchment paper that matches the bottom of the pan, and place in the pan.
In a food processor, add the sugar, basil leaves, and lemon zest. Turn on the food processor and continue to run until the basil and lemon zest is fully incorporated with the sugar, and there are no visible leaf pieces.
Set aside 1 tablespoon of the sugar, and add the rest to the bowl of a mixer, along with the softened butter, baking powder, and salt. Beat until smooth. Add the eggs one at a time, beating each time until thoroughly combined. Beat in the vanilla.
Stir in the flour on low speed, being careful not to overmix. You will end up with a smooth, thick batter. Spread the batter evenly into your prepared pan––it will be a fairly thin layer. Sprinkle the berries over the cake, and lightly press into the batter. Sprinkle the cake with the remaining sugar.
Bake for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove from the oven, and allow to cool slightly.
While the cake is cooling, warm up the apricot jam in the microwave or in a small saucepan until warm. Brush the top of the cake with the warm jam. Serve warm or at room temperature––either on its own, or with whipped cream and fresh berries.
3. More Steps,,,https://thewoksoflife.com/
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