The best delicious Rose Scented Geranium And Almond Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Rose Scented Geranium And Almond Cake recipe today!
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Enough scented geranium
-leaves to cover
; the base of a 7″ cake tin
125 g Self-raising flour
1 pn Salt
2 Eggs
125 g Caster sugar
60 g Butter; melted and cooled
60 g Ground almonds
-FOR THE FRUIT COMPOTE-
250 g Strawberries; halved
250 g Blueberries
1/2 Orange; juice of
Rose scented geranium sugar;
-to taste
Preheat oven to 180c/350f/Gas mark 4.
1 Line a 7″/17.5cm cake tin with non-stick baking parchment, or butter and
flour it generously.
2 Ensure the geranium leaves are clean and not sprayed with chemicals. Snip
enough leaves to cover the tin base and sit them upper-side down. Sift the
flour and salt.
3 Beat the eggs and sugar until fluffy. Add the butter and fold in the
flour and almonds to make a smooth batter. Add enough milk for a dropping
consistency. Gently pour the cake mix into the tin, not disturbing the
leaves. Bake for 30 minutes until firm.
4 Once the cake is perfectly cooked, take out of the oven and remove the
greaseproof paper. Peel off the leaves, and cool the cake on a rack. Serve
on its own or with the fruit compote.
5 For the Fruit Compote: Mix all the ingredients and marinate for at least
an hour. For the Rose Scented Geranium Sugar: Bury a handful of rose
geranium leaves in a jar of sugar and leave for three days.
Yields
8 servings
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