Yield: 1 servings
|150 grams||Butter; (6oz)|
|150 grams||Caster sugar; (6oz)|
|3 \N||Eggs; size 3|
|150 grams||Self raising flour; (6oz)|
|75 grams||Plain flour; (3oz)|
|25 grams||Finely shredded scented geranium leaves; (1oz)|
|6 \N||Leaves and flowers for decoration; (6 to 9)|
|75 grams||Icing sugar; (3oz)|
|4 tablespoons||Rose flower water; (4 to 8)|
OPTIONAL ICING GLAZE
Preheat the oven to 160øC/325øF/gas mark 3.
Cream the butter and sugar together until light and fluffy and very pale in colour. Beat in eggs one at a time, following each with a spoonful of flour. Sift in the rest of the flour and fold in the creamed mixture.
Gently fold in the rest of the geranium leaves.
Turn into a greased and lined tin. Bake in the preheated oven until well risen and golden in colour. Cool in the tin for 5-10 minutes, 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 water. Pour over the cake whilst still warm. Decorare with scented geranium leaves and flowers.
Converted by MC_Buster.
Per serving: 1564 Calories (kcal); 135g Total Fat; (76% calories from fat); 18g Protein; 76g Carbohydrate; 889mg Cholesterol; 1406mg Sodium Food Exchanges: 0 Grain(Starch); 2½ Lean Meat; 0 Vegetable; 0 Fruit; 25 ½ Fat; 5 Other Carbohydrates Converted by MM_Buster v2.0n.