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.