Almond Cake with Basil Infused Whipped Cream

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

Whisk together flour and baking powder. Set aside.

In a bowl of a stand mixer, cream butter and sugar until light and fluffy. Add egg and almond extract, mix until incorporated.

With the mixer on low, add half of the flour mixture, then milk, then the remaining flour mixture. Mix until combined. Fold in the almond meal.

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

To prepare the whipped cream, heat cream over medium heat in a small saucepan, until it just starts to simmer. Remove from heat and toss in the basil leaves. Let sit at room temperature for 30 minutes.

Pour the cream through a strainer into a small bowl to remove the basil. Cover and refrigerate at least 4 hours until chilled.

Whisk the whipping cream and powdered sugar until it holds firm peaks. Gently spread a thick layer of whipped cream on top of the cake. Garnish with fresh fruits and basil leaves.