User Review
2.87 (15 votes)

Basil pesto cake

Serves 12

Prep Time 25 min

Cooking Time 50 min


For the cake:


  • 100g basil, stems removed, to yield 70g (2¾oz)
  • 120ml extra virgin olive oil (you need a fairly neutral oil. We used Waitrose EV)
  • 125g Truvia baking blend
  • Finely grated zest 2 lemons and 1tbsp juice
  • 185g natural yogurt
  • 2 large eggs, at room temperature
  • 1½tsp vanilla extract
  • 75g (3oz) Sacla’ Free-From Basil Pesto*
  • 250g plain flour
  • 3tsp baking powder
  • Fat-free natural yogurt and lemon or orange zest, to serve

You will also need:
A 20cm (8in) non-stick loose-bottomed round cake tin, greased and base lined with parchment paper, and a very fine paintbrush

*Remember: don’t try this with regular pesto – we can’t vouch for the resulting flavour!


  1. Heat the oven to 180°C/fan 160°C/gas 4.
  2. Whiz the basil and olive oil together in a food processor or blender until smooth.
  3. In a mixing bowl, stir the Truvia and lemon zest together. Add the yogurt, lemon juice, basil and oil mixture, eggs, vanilla and pesto and mix well with a wooden spoon until combined. Sift over the flour and baking powder, then mix again. Spoon into the cake tin (it will come halfway up the side) and smooth the surface.
  4. Bake on the middle shelf of the oven for 45-50 min until the cake is risen and a fine skewer inserted in the middle comes out clean.
  5. Remove from the oven, leave to cool in the tin for 10 min, then remove from the tin, discard the parchment paper and allow to cool completely on a wire rack. Trim the top of cake with a serrated knife if it needs levelling, then turn upside-down on to the rack, so the base becomes the top.
  6. Stir the lemon or orange zest into the yogurt to serve with the cake.

Nutrition per serving

Read more on how we calculate nutrition.
246 4.4g 14.8g 2.3g 0.9g 6.9g 0.6g 81mg 29.8g 1.2mg

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