Rose Scented Geranium and Almond Cake

[Guest guest]

I made this yesterday. The rose flavour is quite subtle, but nice. You can

taste it more after you've finished eating the cake. It probably would be

nice with a bit of cream, but its pretty good without.

Jo.

 

 

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<mx2 source= " MasterCook 5.0 " date= " October 23, 2000 " >

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<Nam>

Rose Scented Geranium and Almond Cake

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<RcpE name= " Rose Scented Geranium and Almond Cake " author= " Sophie Grigson " >

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<![CDATA[

* Exported from MasterCook *

 

Rose Scented Geranium and Almond Cake

 

Recipe By :Sophie Grigson

Serving Size : 8 Preparation Time :0:00

Categories : Baking Cakes

Herbs Nuts & Seeds

Tried

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

enough scented geranium leaves to cover th

125 gram self-raising flour

1 pinch salt

2 eggs

125 gram caster sugar

60 grams butter -- melted and cooled

60 grams ground almonds

***FOR THE FRUIT COMPOTE***

250 gram strawberries -- halved

250 gram blueberries

1/2 orange -- juice of

rose scented geranium sugar -- to taste

 

Preheat oven to 180ºC/350ºF/Gas mark 4.

 

Line a 7 " /17.5cm cake tin with non-stick baking parchment, or butter and

flour it generously.

 

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.

 

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.

 

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.

 

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.

 

Source:

" Sophie Grigson's Herbs "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 195 Calories (kcal); 11g Total Fat; (48% calories from fat); 5g

Protein; 21g Carbohydrate; 63mg Cholesterol; 294mg Sodium

Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 2

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

 

]]>

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<Serv qty= " 8 " />

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<CatS>

<CatT>

Baking

</CatT>

<CatT>

Cakes

</CatT>

<CatT>

Herbs

</CatT>

<CatT>

Nuts & amp; Seeds

</CatT>

<CatT>

Tried

</CatT>

</CatS>

<IngR name= " enough scented geranium leaves to cover the base of a 7 & quot;

cake tin " ></IngR>

<IngR name= " self-raising flour " unit= " gram " qty= " 125 " ></IngR>

<IngR name= " salt " unit= " pinch " qty= " 1 " ></IngR>

<IngR name= " eggs " qty= " 2 " ></IngR>

<IngR name= " caster sugar " unit= " gram " qty= " 125 " ></IngR>

<IngR name= " butter " unit= " grams " qty= " 60 " >

<IPrp>

melted and cooled

</IPrp>

</IngR>

<IngR name= " ground almonds " unit= " grams " qty= " 60 " ></IngR>

<IngR name= " ***FOR THE FRUIT COMPOTE*** " code= " S " ></IngR>

<IngR name= " strawberries " unit= " gram " qty= " 250 " >

<IPrp>

halved

</IPrp>

</IngR>

<IngR name= " blueberries " unit= " gram " qty= " 250 " ></IngR>

<IngR name= " orange " qty= " 1/2 " >

<IPrp>

juice of

</IPrp>

</IngR>

<IngR name= " rose scented geranium sugar " >

<IPrp>

to taste

</IPrp>

</IngR>

<DirS>

<DirT>

Preheat oven to 180ºC/350ºF/Gas mark 4.

</DirT>

<DirT>

Line a 7 & quot;/17.5cm cake tin with non-stick baking parchment, or butter

and flour it generously.

</DirT>

<DirT>

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.

</DirT>

<DirT>

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.

</DirT>

<DirT>

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.

</DirT>

<DirT>

For the Fruit Compote: Mix all the ingredients and marinate for at least an

hour.

</DirT>

<DirT>

For the Rose Scented Geranium Sugar: Bury a handful of rose geranium leaves

in a jar of sugar and leave for three days.

</DirT>

</DirS>

<Srce>

Sophie Grigson & apos;s Herbs

</Srce>

</RcpE></mx2>

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