Preparation

• You will also need a 20cm non-stick loose-bottomed round cake tin, greased and base lined with parchment paper and a very fine paintbrush.
• Preheat the oven to 180°C/350°F/Gas mark 4.
• Whiz 50g basil and olive oil together in a food processor until well puréed.
• In a mixing bowl stir the sugar and lemon zest together.
• Add the yoghurt, lemon juice, basil-oil mixture, eggs, vanilla and the Sacla’ Pesto.
• Mix well with a wooden spoon until combined.
• Sift over the flour, baking powder and salt and mix again.
• Spoon into the cake tin where it will come to halfway up the sides and smooth the surface.
• Bake on the middle shelf of the oven for 45-50 minutes or until risen and when a fine skewer comes out clean when poked in the middle.
• Remove from the oven, leave to cool for 10 minutes 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 and turn upside down onto the rack so the base becomes the top.
• For the icing beat the icing sugar and butter together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed.
• Add the cream cheese in one go and beat until it is completely incorporated.
• Turn the mixer up to medium-high speed. Continue beating until the frosting is light and fluffy, at least 5 mins.

Spoon or pipe the cream cheese frosting on top of a cold cake(s).