For the sponge cake
- 1 Tsp Poppy seeds
- Half of a lemon’s zest
- 4 eggs (yolk and whites seperated)
- 40g Butter
- 8 Tbsp Milk
- 8 Tbsp Sugar (3 for the dough and 5 for the egg whites)
- 12 Tbsp Flour
For the crispy quinoa layer
- 50g Oat
- 1 Tbsp Quinoa
- 3 Tbsp Flour
- 1 Tsp Sugar
- 3 Tbsp Coconut butter
For the lemon and basil curd
- 3 Lemons
- 3 Egg yolks (the ones remaining from the cake dough)
- 100g Sugar
- 30g Butter
- 2Tbsp Cornscratch
- 5 Basil leaves
The sponge cake
Melt the butter with the milk and three tablespoons of sugar in a saucepan. Mix well.
Stir in the four egg yolks one by one.
Add the 12 tablespoons of sifted flour, a pinch of salt, a spoon of poppy seeds and the zest of half a lemon. Mix well.
Carefully add the egg whites to your dough.
Pour the dough in a deep but not very wide mold (previously greased).
Bake at 160 ° C for 30min.
The crispy Quinoa layer
Mix the oat into a fine powder.
Mix the flour, oat, qunoa and sugar.
Add 3 Tbsp of melted coco butter.
Add half of an egg and mix.
Let it rest in the fridge for half an hour so that it stics together.
Place a 1cm layer of the quinoa mix in a mold (the same on used for the cake). place a baking sheet in the mold before doing that.
Cook the crispy quinoa layer in the oven for about 10 minutes on 200°c.
The Lemon Basil curd
Mix the cornscratch with the juice of the 3 lemons, some of their zest and the chopped basil.
Beat the egg yolks with the sugar in a saucepan.
Add the lemon Basil mixture to the egg yolks.
Heat the saucepan on low heat for 7 minutes and stir regularly.
Remove from heat and stir in butter. Mix well.
Pour the lemon-basil curd into a pastry bag.
Coat your sponge cake with a little lemon-basil curd and place the quinoa crispy layer. With the piping bag make a spiral from the center until completely covered.
You can then add some basil leaves, poppy and zests and lemon pulp as well as meringue chips.
Bon appétit 😉