Lemon Kefir Shiso Cake w Umeboshi Plum and Creme Fraiche

Lemon Kefir Shiso Cake with Umeboshi Plum and Creme Fraiche

A tender moist lemony cake. The addition of the shiso leaves (finely chopped) adds an interesting flavour, like you would add basil to strawberries, or thyme to a pear cake. I grow loads of herbs on my balcony, and Vietnamese herbs are my thing. I have a big pot of red Perilla leaves (Tia To) also knows as Shiso. When ever I am eating Vietnamese food, this is one of the distinct flavours that sets it apart from other cuisines for me. So I added it to my lemon loaf cake for a more complex and interesting flavour. This cake is great for morning tea on the patio, with a cute little antique cake fork thrifted from the countryside op shop. Perhaps some earl grey tea and a small vase of foraged wildflowers would set the scene. Invite your favourite person around and enjoy the connection.

Recipe

  • 200g Raw Caster sugar

  • 140g White Spelt Flour

  • 30g Almond Meal

  • 5g Baking Powder

  • 2g Sea Salt

  • 230g Kefir Butter (or Cultured Butter) Softened

    Put ingredients into a mix and mix on low until combined

  • 4 Free Range Eggs (pastured eggs are best)

  • 30 g Lemon Juice

  • Zest of the lemons from the juice

  • Handful of fresh Shiso leaves, julienned

    Add eggs one at a time, then add the remaining ingredients.

    Bake in a lined loaf tin at 180c until done. Let cool.

  • 200g Creme Fraiche (make your own or buy some)

  • 6 Umeboshi Plums

  • Fresh Whole Shiso Leaves

    Spread Creme Fraiche over cooled cake, decorate with umeboshi plums and shiso leaves. Serve to a lovely friend and have a lovely time. Be dapper. Talk about books and nature and stuff.

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