Hi everyone - I need to make a cake for morning tea this upcoming week and I usually like to test out new recipes so I can get feedback from my coworkers whilst making them the guinea pigs I like the idea of the apple cinnamon cake that was just posted, but am still on the search for something else.

I originally wanted to try to do a lemongrass and ginger cake, but it seems any recipes along that line that I come across use the bottlegreen cordial in it, which I don't really want to go buy. My next thought went to lime basil cake because I have had lime basil ice cream before and it was simply fantastic!! I was thinking I could do a lime cake, adding some basil-infused simple syrup, brush the cakes with the simple syrup and then do a lime flavoured frosting. What are anyone's thoughts on that? Thanks

That sounds tasty to me, but I would do a test on your guinea pigs first.

Well the morning tea is for work so they would be the guinea pigs to test it on! I usually have just been doing cakes for fun to take in and they offered to pay me for bday morning teas if I do cakes then so I'm starting to do that. I'm only just slooowly starting up a business on the side so it's good to test things w them or friends before I'd try it out or list as a flavour. Maybe I'll give the lime basil cake a go

I just did a lemon basil cake for my Daughter's birthday last week! I did a lemon cake, and then added basil infused simple syrup when making my IMBC. It wasn't really basilly enough, so I brushed the cake with some more basil simple syrup and it was fantastic! Definitely a make again recipe!

I used Elise Strauss white cake from Confetti Cakes adding 1TBSP lemon juice and the zest of one lemon.

For the Basil Buttercream, I used the simple syrup and buttercream recipe from this site, but I altered the buttercream recipe to match the recipe I use for IMBC (I should have written down the exact measurements, sorry!)

http://www.scrumptiousphotography.com/2008/09/lemon-blueberry-basil-cupcakes.html

I think the most important step for me was making another batch of the simple syrup to brush on the cake layers, because the buttercream really isn't basilly at all.

I will like to try it.

Littlestruedel: Can you send me or post the recibe. I searched basil syrup, basil buttercream, lime basil buttercream, basil buttercream, and nothing come up. Thank you!!

I already go to the link and it opens but then "freeze". I will keep trying...

Thank you.

When I make my lemon basil cake I simply add 1/2 cup of very finely chopped basil to the sugar in my recipe along with the zest of two lemons the night before and let it sit overnight to infuse the flavor into the sugar. Then the next day I proceed with my recipe as usual, using the juice of the two lemons as part of the liquid. I've never combined lime with basil, but it sounds good. When I do the lime on its own I use 3-4 limes in place of the lemon. The 1/2 cup of basil seems to be about right for a recipe that does two 8 in. layers and the small flecks of basil and lemon zest add to the look of the cake when it is cut IMO. HTH

Thank you Cakeyouverymuch!!!!

Momsgoodies, I'll copy and paste the recipe here for you:

Basil Buttercream
This is an Italian Meringue Buttercream, adapted from post-gazette.com.


4 egg whites at room temperature (you can use reconstituted dried egg whites or meringue powder also)
1/4 t cream of tartar
3 T superfine sugar
1 recipe Basil Simple Syrup (below)
100g (1/2 cup) granulated sugar
1/4 cup (60g) water
2 1/2 sticks (285g) butter at room temperature, cut into 1 tablespoon pieces


In a saucepan, combine the Basil Simple Syrup, sugar and water. Place over medium-high heat and bring to a boil.

Meanwhile, place the egg whites in the bowl of a stand mixer with the whisk attachment. Whisk egg whites on low until they froth and then add the cream of tartar. Increase speed to medium high and whip until soft peaks form, and gradually add the 3 T of sugar. Whip until stiff peaks form.

While the egg whites are whipping, continue to heat the sugar solution until it reaches a hard-ball stage, 250 degrees F/125 degrees C.

With the mixer running at medium high speed, carefully pour the hot syrup into the mixer bowl, in between the side of the bowl and the moving whisk. Be careful of splatters! Once it is all in, let the mixer run at high speed until the mixture cools and the bowl is cool to the touch.

Reduce the speed of the mixer to medium and begin adding the butter, tablespoon by tablespoon, adding the next one when the previous one is no longer visible. Once all the butter is in, continue beating the mixture until it is smooth and creamy.


Basil Simple Syrup
Adapted from Minted Simple Syrup on foodnetwork.com. This uses one part water to two parts sugar. If you want to make it ahead of time, this should keep for one or two weeks in the fridge.

100g (1/2 cup) granulated sugar
1/4 cup (60g) water
140g (5 oz) basil


Chop up the basil by making stacks of the leaves, rolling the stacks into a tube and chopping the tube into strips.
In a medium saucepan, dissolve the sugar in the water. Add the basil and bring to a boil for 3 minutes, stirring occasionally.
Cool and strain out the basil.

Thank you so much!!!, Littlestruedel

Thanks!