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Ingredients
- Â Â Sufficient scented geranium leaves to cover the base of a 7" cake tin
- 125 gm Self-raising flour
- 1 pch Salt
- 2 x Large eggs
- 125 gm Caster sugar
- 60 gm Butter, melted and cooled
- 60 gm Grnd almonds
- 250 gm Strawberries, halved
- 250 gm Blueberries
- 1/2 x Orange, juice of
- Â Â Rose scented geranium sugar, to taste
Directions
- Preheat oven to 180c/350f/Gas mark 4.
- 1 Line a 7"/17.5cm cake tin with non-stick baking parchment, or possibly butter and flour it generously.
- 2 Ensure the geranium leaves are clean and not sprayed with chemicals. Snip sufficient leaves to cover the tin base and sit them upper-side down. Sift the flour and salt.
- 3 Beat the Large eggs and sugar till fluffy. Add in the butter and mix in the flour and almonds to make a smooth batter. Add in sufficient lowfat milk for a dropping consistency. Gently pour the cake mix into the tin, not disturbing the leaves. Bake for 30 min till hard.
- 4 Once the cake is perfectly cooked, take out of the oven and remove the greaseproof paper. Peel off the leaves, and cold the cake on a rack. Serve on its own or possibly 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 97g | |
| Recipe makes 8 servings | |
| Calories 170 | |
| Calories from Fat 80 | 47% |
| Total Fat 9.13g | 11% |
| Saturated Fat 4.39g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 68mg | 23% |
| Sodium 279mg | 12% |
| Potassium 127mg | 4% |
| Total Carbs 18.9g | 5% |
| Dietary Fiber 2.1g | 7% |
| Sugars 4.64g | 3% |
| Protein 4.21g | 7% |
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