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Ingredients
- 150 gm Butter, (6oz)
- 150 gm Caster sugar, (6oz)
- 3 x Large eggs, size 3
- 150 gm Self raising flour, (6oz)
- 75 gm Plain flour, (3oz)
- 25 gm Finely shredded scented geranium leaves, (1oz)
- 6 x Leaves and flowers for decoration, (6 to 9)
- 75 gm Icing sugar, (3oz)
- 4 Tbsp. Rose flower water, (4 to 8)
Directions
- Preheat the oven to 160 C/325 F/gas mark 3.
- Cream the butter and sugar together till light and fluffy and very pale in colour. Beat in Large eggs one at a time, following each with a spoonful of flour. Sift in the rest of the flour and mix in the creamed mix.
- Gently mix in the rest of the geranium leaves.
- Turn into a greased and lined tin. Bake in the preheated oven till well risen and golden brown in colour. Cold in the tin for 5-10 min, then turn onto a wine cooling rack (with a plate underneath if you are going to glaze it).
- For the glaze: Sift the icing sugar and gradually add in water. Pour over the cake whilst still hot. Decorare with scented geranium leaves and flowers.
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