This is a print preview of "Rose Scented Geranium And Almond Cake" recipe.

Rose Scented Geranium And Almond Cake Recipe
by Global Cookbook

Rose Scented Geranium And Almond Cake
Rating: 0/5
Avg. 0/5 0 votes
 
  Servings: 8

Ingredients

  •     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
  •     Rose scented geranium sugar, to taste

Directions

  1. Preheat oven to 180c/350f/Gas mark 4.
  2. 1 Line a 7"/17.5cm cake tin with non-stick baking parchment, or possibly butter and flour it generously.
  3. 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.
  4. 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.
  5. 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.
  6. 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.