PalermoUno Designers

DESIGN+FOODTALKS with Chiara & Maykol / @basilgreenpencil
Website: basilgreenpencil.com
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Chiara Centrone and Maykol Andreotti, respectively Interior and Graphic Designer, are the founders of Basil Green Pencil. Their blog and Instagram page @basilgreenpencil have a strong focus on the hospitality design that they always succeed to communicate in a very interesting and accessible way, modernizing it thanks to their digital approach. ⁠
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Along with the blog Chiara and Maykol have many other interesting proposals for the digital community such as the e-shop and an annual calendar of activities and workshops with specialized artisans. ⁠⁠
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Here is what she prepared for you:
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BASIL GREEN CAKE (Vegan)

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INGREDIENTI
– 300g Farina 00
– 200g Zucchero
– 300g Acqua
– 90g Olio di semi
– 25g Basilico (fresco)
– 16g Lievito in polvere per dolci
– Scorza di limone

PREPARAZIONE
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Setacciamo la farina e uniamo lo zucchero, il lievito e la scorza di limone grattugiata. Mescoliamo tutti gli ingredienti.
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Con il mixer ad immersione frulliamo le foglie di Basilico con l’acqua e l’olio di semi.
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Nella ciotola con con le polveri, aggiungiamo poco a poco il frullato di basilico ottenuto, e con la frusta o lo sbattitore amalgamiamo il tutto fino ad ottenere un composto liscio.
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Versiamo il composto in una tortiera del diametro di 23-24 cm, inforniamo in forno statico a 180°C per 50 minuti circa.
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Una volta raffreddata possiamo gustarla semplice o con una crema/marmellata al limone.

BASIL GREEN CAKE (Vegan)

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INGREDIENTS
– 300g Flour 00
– 200g Sugar
– 300g Water
– 90g Seed oil
– 25g Basil (fresh)
– 16g Yeast powder for sweets
– Lemon zest

PREPARATION
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Sift the flour and add the sugar, the yeast and the grated lemon zest. Mix all the ingredients together.
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With an immersion mixer whisk the basil leaves with water and seed oil.
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In the bowl with the powders, little by little add the basil mixture, and with the whisk or beater mix everything until you get a smooth paste.
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Pour the mixture into a cake tin with a diameter of 23-24 cm, bake in a static oven at 180°C for about 50 minutes.
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Once cooled you can taste it plain or with a lemon cream/jam.