Basil Yogurt Cake with Preserve Lemon Curd, Whip Cream and Poached Rhubarbs
sounds crazy but tastes amaaaaaazing! A super moist basil swirl pound cake with a hint of lemon. And preserved lemon curd that offers sour sweet notes. And poached Rhubarb strictly because it’s delicious.
slices available at McGolrick Park for Mothers day but whole cakes available for order pick up
Cake comes in either
6inch Round (serves 6-8)
or a 4x9inch loaf (serves 9)
ingredients: Flour, Almond Flour, Salt, Baking Powder, Vanilla Powder, Vanilla Paste, Eggs, Sugar, Fresh Lemon peel and juice, Grapeseed Oil, Butter, Heavy Cream, Yogurt, Preserved Lemons (water, lemons, Salt), Fresh Rhubarb [Contains Nuts]