This raspberry peach basil cake combines all the beautiful flavours of summer in one super moist cake with the fluffiest basil infused boiled milk buttercream frosting. The cake layers contain frozen raspberries and sweet tart peach curd goes between the layers.
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If you’ve been following my posts for a while, you’d know that I’m not exactly a fan of the Bombay summer. The heat is sickening and humid, one step out of air conditioning environment and you’d look like you ran a marathon! However, this is also the season where you get the best summer fruits, especially the Alphonso mango. In the previous few posts, we’ve made the mango berry cake and the mango peach sorbet with ginger cookies, umm yum yum! However, today is a little different. Today we combine fresh tart raspberries and peaches with herby basil. You read that right.
You may be slightly surprised at the addition of basil in a dessert but trust me, it works brilliantly. On my YouTube channel, I’ve shown a step by step tutorial on how to make boiled milk buttercream frosting. This, my friends, is the most magical buttercream every invented because the opportunities here are endless. You can do so much with this simple technique in terms of infusing flavours and even controlling the amount of sweetness. So, when this idea struck me, I knew I had to infuse basil into the milk mix when making this buttercream and boy does it pair beautifully with peach and raspberries.
I wanted to retain as much of the natural flavours of the fruits as possible. Therefore, I decided to flavour the cake layers with raspberries. Now, raspberry is not a fruit that is local to India. Basically, while the rest of world savours berries during the summer months, we tend to enjoy them in winters, because that’s when the temperatures fall to the point that is conducive to the growth of berries in India, of which strawberries and mulberries are the only native variety of berries.
However, there is something incredibly summery about using berries in summer months – maybe it is their bright colour or their sweet tart flavour that pairs so well with a lot of summer fruits! Knowing how well it pairs with peaches, these two had to be in the same frame for at least one recipe if not more.
This raspberry peach basil cake is an exciting one with a variety of elements, all easy to prepare. The peach curd tastes silky smooth. It is sweet and tart at the same time and sits on top of the basil infused buttercream between each layer. The frozen raspberries flavour the entire cake with its tart berry flavour that I find irresistible.
All in all, this raspberry peach basil cake is an excitingly unique cake. The flavours and textures in this cake add a depth and dimension to it that make it a truly amazing summer treat.
- For the Raspberry Cake Layers:
- 200 grams all purpose flour
- 1 teaspoon baking powder
- 200 grams caster sugar
- 200 grams softened salted butter
- 2 eggs
- 1 teaspoon vanilla extract
- 200 mls milk
- 150 grams frozen raspberries
- Peach Curd:
- 150 grams fresh peach puree.
- Juice of 1 lime ( 1 tbsp)
- 3 egg yolks
- 100 caster sugar
- 100 grams salted butter
- Basil Buttercream:
- 6 tablespoons flour
- 200 mls full fat milk
- 200 mls heavy cream
- 300 grams caster sugar
- 300 grams salted butter
- 10 large basil leaves
- To make the frozen raspberry cake layers, first preheat oven to 160 C / 325 F
- From the total amount of flour mentioned in the recipe, take out two tablespoons of the flour and keep aside.
- Sift the dry ingredients in the bowl of a stand mixer. This includes the flour, caster sugar, baking powder.
- I've used salted butter in this recipe but if you use unsalted, then also add 1/4th teaspoon of salt in the dry mix while sifting.
- To this mix, add butter and mix on low speed until the butter is uniformly combined with the flour mix.
- You may have to use a spatula to go around the sides and bottom of the bowl to make sure everything is well combined.
- Add the eggs and Vanilla extract
- Give a good mix on medium speed for about 1 minute.
- Scrape the sides and bottom again.
- Add the milk. Initially, mix on low speed for about 1 minutes. Then increase the speed to medium high and mix for 1 minute. Then scrape the sides and bottom and mix again for 1 minute.
- Use the flour kept aside initially to mix with the frozen raspberries. This ensures that the berries do not sink to the bottom of the sponges as they bake.
- Add this to the batter and mix on medium speed for 30 seconds.
- Grease 2 six inch cake tins with butter and line the bottoms with parchment paper.
- Distribute the batter as evenly as possible between the two tins and bake for about 30 - 35 mins or until a skewer inserted in the center of the cake emerges clean and the cake itself feels springy to the touch.
- Let the cakes stay in the tin for about 20 minutes, then invert them onto cooling racks ensuring that their tops remain on top.
- Let them cool completely, preferably overnight. To do so, you can wrap the layers in cling film.
- To make the peach curd, in a saucepan, add the peach puree, lime juice and caster sugar.
- Mix until the sugar has dissolved into the peach puree mix.
- Add the yolks and mix on medium heat until it begins to thicken, about 3 minutes.
- A good test is to add a bit of this curd on the spatula and swipe your finger in the middle. If it keeps the trail without mixing in, your curd is ready.
- Take it out into a container and let it cool to room temperature before popping into the refrigerator to cool completely.
- Use a parchment paper sheet to cover the container ensuring that it touches the top of the curd so a skin doesn't form.
- To make the Basil Boiled milk buttercream frosting add heavy cream and milk. Add the basil leaves. Mix well and bring to the boil. Once boiled let cool to room temperature so as to infuse the basil flavour.
- Strain into a pitcher.
- Pour this into a clean saucepan.
- Add sugar and mix until it dissolves.
- Then add the flour and whisk.
- Boil this mix for 3 minutes.
- Transfer to a bowl and cover the surface with parchment paper to ensure that a skin doesn't form.
- Let this mix cool down to room temperature.
- Once cool, beat softened room temperature butter until it's smooth using wire whisk attachment.
- Add the cooled pudding mix in three additions, beating on medium high speed for 30 seconds between each addition.
- After adding the final addition, increase speed to medium high and whip for 2 minutes.
- Take a little bit of the frosting into two bowls. Add red food colouring in one to make it pink and add red and yellow in the other one to make it into a light peach shade.
- To assemble the cake, slice one cake layer into two equal parts. This way there would be 4 layers.
- Add the white coloured basil buttercream frosting then top it with peach curd.
- Place second layer on the top and repeat with the rest.
- Frost the outside and top of the cake with the white buttercream frosting.
- Crumb coat the cake, pop into refrigerator for 4 - 5 hours or in the freezer for 20 minutes.
- Add another layer of the white coloured basil buttercream frosting.
- Use the coloured buttercream frosting to add dollops along the bottom and use a cake scraoer to smooth it out.
- Follow the instructions in the video to understand the frosting technique.
- Top with fresh flowers for decoration (optional)
- Follow the video for detailed representation.