Yield: 8 servings
|\N \N||Enough scented geranium leaves to cover|
|\N \N||; the base of a 7\" cake tin|
|125 grams||Self-raising flour|
|125 grams||Caster sugar|
|60 grams||Butter; melted and cooled|
|60 grams||Ground almonds|
|250 grams||Strawberries; halved|
|½ \N||Orange; juice of|
|\N \N||Rose scented geranium sugar; to taste|
FOR THE FRUIT COMPOTE
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.
Converted by MC_Buster.
Recipe by: Sophie Grigson
Converted by MM_Buster v2.0l.