Rose scented geranium and almond cake

Yield: 8 servings

Measure Ingredient
\N \N Enough scented geranium leaves to cover
\N \N ; the base of a 7\" cake tin
125 grams Self-raising flour
1 pinch Salt
2 \N Eggs
125 grams Caster sugar
60 grams Butter; melted and cooled
60 grams Ground almonds
250 grams Strawberries; halved
250 grams Blueberries
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.

Similar recipes