Pre-heat the oven to 350° F.

Oil, butter, or spray a 9-inch round cake pan with cooking spray and line the bottom with parchment paper. You want a standard cake pan that is at least 2 inches deep.

In a large bowl, sift your flour, sugar, salt, baking soda and powder.

Now, with a blender, add your olive oil, course chopped basil and milk and blitz on high speed for about 2 minutes until the basil is fully incorporated into the liquid and the olive oil milk mixture turns a light lime green.

In another bowl, add your eggs and lemon zest and mix well.

Now pour the basil mixture from the blender into this bowl and mix well. Next, add the dry ingredients; whisk until just combined

Pour the batter into the prepared pan and give it a light tapping (just lift the pan about an inch above the counter surface and drop it lightly) to get out any air bubbles.

Bake for 1 hour, until the top is golden and a cake tester comes out clean. If you see any jiggle in the middle of your cake when pulling it out of the oven, add a few more minutes of cooking at a time until it is firm and set.

Transfer the cake to a rack and let cool for 30 minutes. Invert your cake on to a plate and remove parchment paper on the bottom.

With a hand mixer, stand mixer or whisk, mix your heavy cream and 1 tablespoon of powdered sugar (that has been sifted) until ​it starts to stiffen and form peaks at the tip of your whisk.

Add a dollop to each slice of cake and enjoy!