Almond Cake with Basil Infused Whipped Cream

Posted on July 19, 2026

This Almond Cake with Basil Infused Whipped Cream is a stunning dessert that marries the nutty warmth of almond meal with a surprisingly fragrant, herb-kissed cream topping. The basil-steeped whipped cream lends an elegant floral note that perfectly complements the tender, buttery crumb. Crowned with vibrant fresh berries and peaches, it's a showstopper that feels both refined and approachable.

Dessert

Ingredients

Almond Cake:

1 cup all purpose flour

2 tablespoons all purpose flour

1 teaspoon baking powder

1/4 cup unsalted butter, softened

1/2 cup granulated sugar

1 egg

1/2 teaspoon almond extract

1/4 cup milk

2 tablespoons milk

3 tablespoons almond meal

Basil Whipped Cream Topping:

1/4 cup fresh basil leaves

1 cup whipping cream

1 tablespoon powdered sugar

1 cup fresh berries and peaches

Instructions

1

Preheat oven to 350F. Grease an 8-inch round cake pan.

2

Whisk together the flour and baking powder. Set aside.

3

In a bowl of a standing mixer, cream butter and sugar until light and fluffy.

4

Add egg and almond extract. mix until incorporated.

5

With the mixer on low, add half of the flour mixture, then milk, and the remaining flour mixture. Mix until combined.

6

Fold in the almond meal.

7

Pour the cake batter into the prepared cake pan.

8

Bake 20 to 25 minutes or until a toothpick inserted in the cake centre comes out clean. Let cool.

9

To prepare the whipped cream, heat cream over medium heat in a small saucepan, until it just starts to simmer.

10

Remove from heat and toss in the basil leaves.

11

Let sit at room temperature for 30 minutes.

12

Pour the cream through a strainer into a small bowl to remove the basil.

13

Cover and refrigerate at least 4 hours until it’s chilled.

14

Whisk the whipping cream and the powdered sugar until it holds firm peaks. Gently spread a thick layer of whipped cream on top of the cake.

15

Garnish with fresh fruits and basil leaves.

Key Points About Ingredients:

• Almond meal adds a subtly moist, tender crumb and a rich nutty depth that plain flour alone cannot achieve — it also contributes healthy monounsaturated fats and a boost of vitamin E.
• Fresh basil leaves infuse the warm cream with a gentle floral and peppery aroma; using fresh rather than dried basil is essential for the most vibrant flavour.
• Using softened unsalted butter allows it to cream properly with sugar, trapping air for a lighter cake texture while giving you control over the salt level.
• Almond extract amplifies the nuttiness of both the flour and almond meal, so a little goes a long way — avoid overpouring as it can turn bitter.
• Chilling the basil-infused cream for at least 4 hours (or overnight) ensures it whips to firm, stable peaks with a beautifully clean herb flavour.
• Fresh berries and peaches not only add colour and visual appeal but contribute natural sweetness, vitamin C, and antioxidants to each slice.

Key Nutritional Insights:

• Each serving provides a moderate amount of healthy monounsaturated fats from the almond meal and butter, supporting heart health when enjoyed as part of a balanced diet.
• The fresh berries and peaches contribute vitamin C and dietary fibre, adding a nutritious counterpoint to the indulgent whipped cream topping.
• Almond meal is a source of vitamin E, an antioxidant that supports skin and immune health, making this cake slightly more nutrient-dense than a standard flour-only sponge.
• The whipping cream contributes calcium and fat-soluble vitamins A and D, important for bone health and immune function.
• This cake is moderately high in added sugars, so enjoying a single serving alongside fresh fruit helps balance the overall glycaemic load of the dessert.

• Nutrition Facts

• Serving Size1
• Amount per serving
• Calories390
• Standard DV% Daily Value*
• Total Fat26 g72 g36.11%
• Saturated Fat15 g20 g75%
• Trans Fat0 g
• Polyunsaturated Fat2 g
• Monounsaturated Fat8 g
• Cholesterol85 mg300 mg28.33%
• Sodium95 mg2300 mg4.13%
• Total Carbohydrate36 g275 g13.09%
• Dietary Fiber2 g28 g7.14%
• Total Sugars20 g
• Added Sugars17 g50 g34%
• Sugar Alcohal0 g
• Protein6 g50 g12%
• Vitamin D (Cholecalciferol)18 mcg20 mcg90%
• Calcium90 mg1300 mg6.92%
• Iron1.4 mg18 mg7.78%
• Potassium200 mg4700 mg4.26%
• Vitamin A820 mcg900 mcg91.11%
• Vitamin C (Ascorbic Acid)6 mg90 mg6.67%
• Vitamin E (Tocopherol)2 mg15 mg13.33%
• Vitamin K8 mcg120 mcg6.67%
• Vitamin B1 (Thiamin)0.12 mg1.2 mg10%
• Vitamin B2 (Riboflavin)0.14 mg1.3 mg10.77%
• Vitamin B3 (Niacin)0.9 mg16 mg5.63%
• Vitamin B6 (Pyridoxine)0.07 mg1.7 mg4.12%
• Folate28 mcg400 mcg7%
• Vitamin B12 (Cobalamine)0.2 mcg2.4 mcg8.33%
• Biotin4 mcg30 mcg13.33%
• Vitamin B5 (Pantothenic acid)0.4 mg5 mg8%
• Choline45 mg550 mg8.18%
• Phosphorus110 mg1250 mg8.8%
• Iodine12 mcg150 mcg8%
• Magnesium28 mg420 mg6.67%
• Zinc0.6 mg11 mg5.45%
• Selenium8 mcg55 mcg14.55%
• Copper0.12 mg0.9 mg13.33%
• Manganese0.5 mg2.3 mg21.74%
• Chromium2 mcg35 mcg5.71%
• Molybdenum8 mcg45 mcg17.78%
• Chloride60 mg2300 mg2.61%
• * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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