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!
- Heat the oven to 180°C/fan 160°C/gas 4.
- Whiz the basil and olive oil together in a food processor or blender until smooth.
- 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.
- 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.
- 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.
- Stir the lemon or orange zest into the yogurt to serve with the cake.