Lemon Cake with lemon, mascarpone and basil ice-cream

First make the garnish. Dip the basil leaves into a cup of beaten egg white then dip into a cup of caster sugar. Put them on a sheet of silicon paper on a baking tray and dry in a very low oven (at the lowest setting) or the airing cupboard for 12 hours (as long as possible). Note: the egg white will still be raw.

Heat the oven to 180°C.

Butter a 16.5 cm tin and line the base with baking parchment. Get two bowls and in the first bowl sift the flours together and add the baking powder and ground almonds.

In the second bowl, whisk together the butter and sugar until pale and fluffy. Then gradually add the eggs, whisking continuously. Now fold the flour and almonds into the butter and egg mixture in the second bowl.

Finally add the lemon juice and rind and fold in. Cook for about 25 minutes. Check it’s cooked by putting a skewer through the middle of the cake and it should come out cleanly. (Turn out onto a rack to cool fully).

To make the ice cream, put the zest, juice and sugar in a saucepan and bring slowly to the boil, stirring to dissolve the sugar. Boil for 4 minutes then strain.

Beat the egg yolks and corn flour until thick, then pour in the hot lemon syrup while beating until the mixture is smooth. Thicken slightly over a gentle heat then cool.

Whisk in the mascarpone and cream and fold in the lemon syrup, orange zest and basil. Cool and churn in an ice-cream machine. When it is beginning to thicken, add the cream and continue to churn until frozen and well mixed.

To make the lemon syrup, put the sugar and water in a small pan and stir until the sugar dissolves. Add the lemon juice and limoncello, mix well and pour over the cake.

Garnish with the basil leaves and serve with the lemon and basil ice-cream.