basil lime cake, blueberry basil lemonade and orange ginger marmelade ❤

Are you ready for a nice afternoon with some cake and tea? ❤

Recipe for 1 cake:

⅓ cup basil leaves, minced
1¼ cup whole milk (I used 2% by necessity)
2½ cups flour
2½ tsp. baking powder
½ tsp. salt
¾ cup (1½ sticks) butter, softened
1¾ cup sugar
3 eggs
1 tsp. vanilla
1 tbsp. lime juice
zest of 4 limes

For the glaze:
Juice of 4 limes
170 g icing sugar

Preheat the oven for upper and bottom heat to 350°F.

Grease a bundt cake pan and set aside.

Mince the basil finely and add it to the milk and let it stay aside for about 10 minutes.

Whisk together the flour, salt and baking powder.

Then beat the butter and lime zest in an electric mixer or your food processor until its creamy (it will take about 2 minutes). After that slowly add the sugar and beat everything on medium speed until everything is fluffy (about 2 more minutes). Add the eggs one at a time and let everything mix very well one after another. Add the vanilla and lime juice.

Mix in the flour mixture and the basil milk in 4 and 3 steps, beginning and ending with the flour mixture. Pour the dough into the bundt cake pan and smooth the top.

Bake the cake for about 40-50 minutes. Test the cake before you take it out (every oven is different). Let the cake cool down in the pan for about 15 minutes.

In this time make the glaze. Mix together icing sugar and lime juice.

Let the cake cool, add the glaze and top and let it dry a little before you slice it. ❤

Enjoy – Bon appétit!

Orange ginger marmelade:

450 g peeled and filleted organic oranges (about 12 oranges)
10 g ginger (pealed and cut)
1/2 organic lemon
500 g jam sugar (1:1)

Peel and filleted the oranges, so that you will have 450 g juice and filets. Take the zests of one organic orange as well.

Peel and cut the ginger. Take off some peel of the organic lemon and cut it into fine cubes. Then press out the lemon. Put everything in a little pan (oranges, lemon peel and lemon juice).

Let everything together with the jam sugar boil bubbling for 4 minutes. Make a test if the marmelade jellied. Then fill into sterilized glasses. Let the marmelade cool upside down.

Enjoy – Bon appétit!

For 6 blueberry basil lemonade:

Basil lime syrup:
310 ml water
85 g sugar
6 leaves of basil
Zests and juice of 1 lime

Combine water, sugar, basil and lime zest and juice in a small saucepan on medium heat. Heat until the sugar is dissolved and then remove the pan from heat. Let the basil leaves and the lime stay in the simple syrup for 10 minutes, then strain everything, pressing on leaves. Let the syrup chill in the refrigerator until he is ready to use.

Blueberry lemonade
1 cup blueberries
140 ml basil lime syrup
260 ml frisch gepresster Zitronensaft
1/2 tbsp. zest of lemons

Combine blueberries, simple syrup, lemon juice and lemon zest in blender and puree until very smooth. Then strain through a fine mesh sieve.

blueberry puree:
1/2 cup blueberries
17 g sugar

Put the blueberries and sugar into the blender and puree.

More ingredients:
500 ml water
ice cubes

Combine blueberry lemonade and water in one large pitcher and stir well.

Fill glasses with ice cubes and place a spoon of blueberry puree in each glass. Then pour blueberry lemonade into each glass and garnish with a lemon slice, a few fresh blueberries and a leaf of basil.

Enjoy – Bon appétit!