The dough

  • 100 grams (3.5 ounces) flour
  • 20 grams (0.7 ounces) almond flour
  • 1 gram (0.03 ounces) salt
  • 40 grams (1.4 ounces) sugar
  • 125 grams (4.4 ounces) eggs
  • 3 grams (0.1 ounces) baking powder
  • 50 grams (1.8 ounces) butter
  • 70 grams (2.5 ounces) whipping cream
  • 25 grams (0.9 ounces) strawberries
  • 0.5 lime (or lemon) zest

Soaking syrup

  • 50 grams (1.8 ounces) sugar
  • 200 grams (7 ounces) water
  • 35 milliliters (1.2 ounces) lime (or lemon) juice
  • 0.5 lime zest
  • Some basil leaves


  • 150 grams (5.3 ounces) white chocolate
  • 20 grams (0.7 ounces) vegetable oil
  • 20 grams (0.7 ounces) chopped nuts


  • Mixing Bowls

    Various sizes are essential for separating and prepping your ingredients. Opt for non-slip bases to make mixing a breeze.

  • Whisk

    A sturdy whisk is key to getting those eggs fluffy and well combined. A balloon whisk works best for volume.

  • 18*6cm Baking Pan

    Exact dimensions ensure your cake bakes evenly. Line it with parchment paper for easy release.

  • Sieve

    For sifting flour and baking powder, ensuring your mixture is lump-free and light.

  • Kettle or Pot

    You’ll need this to boil your syrup to perfection.

  • Cooling Rack

    Allow your cake to cool evenly after baking to avoid sogginess.

  • Freezer

    Chill your cake thoroughly before applying the glaze for a perfect finish.


Step 1

Preheat your oven to 374°F (190°C).

Step 2

Grind the zest of 0.5 lime with sugar and let it rest for a few minutes.

Step 3

In a bowl, beat the eggs with sugar and salt until well combined.

Step 4

Ensure the mixture becomes light and fluffy.

Step 5

Gently add the flour and baking powder mixture. Make sure to sift the flour and baking powder before adding.

Step 6

Sifting helps prevent lumps and achieves a smoother dough.

Step 7

Add melted and cooled butter into the mixture and combine until smooth and shiny.

Step 8

Butter should be melted but not hot, or it might cook the eggs.

Step 9

Gently fold in the strawberries cut into 4 parts.

Step 10

Pour the batter into an 18x6 cm mold lined with parchment paper.

Step 11

Bake at 374°F (190°C) for 10 minutes, then reduce the temperature to 347°F (175°C) and bake for another 25-30 minutes.

Step 12

The cake is ready when a toothpick inserted in the center comes out clean.

Step 13

Allow the cake to cool completely before soaking and icing.

Step 14

To prepare the soaking syrup, combine sugar, water, lime juice, and some basil leaves in a saucepan over medium heat and bring to a boil.

Step 15

Let the syrup cool, then strain it.

Step 16

Soak the cooled cake with the syrup.

Step 17

For the icing, melt the white chocolate and mix in vegetable oil and finely chopped nuts until smooth.

Step 18

Ensure the chocolate is fully melted before adding the oil and nuts.

Step 19

If glazing, chill the cake in the fridge or freeze for 6 hours before dipping it in the icing.

Step 20

Chilling firms up the cake, making it easier to dip in chocolate.


🍰 **Serve it with a Greek yogurt drizzle** - Elevate the taste by adding a dollop of creamy Greek yogurt mixed with a hint of honey and a sprinkle of fresh basil. The tangy yogurt balances the sweetness perfectly! 🥄

🍓 **Pair it with a fruity compote** - Fresh berry compote is a match made in heaven, adding brightness with each bite. Quick compote recipe: simmer mixed berries with a splash of lemon juice and a bit of sugar until they break down into a delightful sauce. 🍇 🍒

🧊 **Cool it down with a scoop of ice cream** - Why not turn up the indulgence factor? Serve your pastry warm, topped with a scoop of vanilla or basil ice cream. The hot and cold contrast is simply irresistible! 🍦

🫖 **Alongside a cup of herbal tea** - Nothing beats a serene afternoon tea session. Pair your pastry with a calming cup of chamomile or jasmine tea, and feel all your worries melt away. ☕

🍋 **With a zesty lemon curd** - For those who crave a bit more tang, serve a slice with generous spoonfuls of homemade lemon curd. The citrusy punch is refreshing and keeps you coming back for more! 🍯


🌿 **Gluten-Free Option**: 💯 Swap out the regular flour for a high-quality gluten-free flour blend in a one-to-one ratio. Make sure your baking powder is also gluten-free to keep everything safe and scrumptious! 🌟

🌱 **Vegan Option**: 🥛 Replace the eggs with a mixture of 125g plant-based yogurt or applesauce for moisture. Swap the butter for your favorite plant-based margarine, and use coconut cream instead of whipping cream. Make sure the white chocolate is dairy-free! 🍫✨


  • Can I use a different size cake pan?

    Yes, you can, but remember to adjust the baking time based on the pan size. Thinner cakes bake faster!

  • Can I freeze the cake?

    Absolutely! Make sure to wrap it well in plastic wrap and then foil before freezing. It'll keep for up to three months.

  • How can I make the cake more moist?

    Soaking the cake with the syrup ensures it stays deliciously moist. You can also add a bit more whipped cream to the batter if you prefer.

  • Can I substitute the strawberries with other fruits?

    Of course! Blueberries, raspberries, or even diced peaches work wonderfully in this recipe.

  • What’s the best way to ensure my glaze is smooth?

    Ensure your cake is thoroughly chilled, and melt the chocolate slowly while stirring constantly to avoid any lumps.

  • Can I make the icing less sweet?

    Yes, you can reduce the amount of white chocolate or balance it out with more nuts for a different texture and flavor profile.

Nutrition facts

Lime, strawberry & basil cake
Recipe Yield:10 servings
Calories:Approximately 220-250 calories per serving
Calories (Min - Max):220 - 250
Total Fat:12g
Saturated Fat:6g
Total Carbohydrate:25g
Total Sugars:18g