Tweet
Thought you bakers among us would like to try this recipe or even those of you who just fancy something a little different.
Lemon-Scented Geranium Cake
Ingredients
8 lemon geranium leaves
1 cup unsalted butter, softened
1 1/2 cups sugar
4 large eggs, separated
1 tablespoon fresh lemon juice
1 cup milk
3 cups S.R flour
1 heaped tsp baking powder
1 tbl freshly grated lemon zest
Icing sugar
Method
1. Grease and line a 9-inch round cake tin (use butter). Place 6 geranium leaves (dull side up) in bottom of tin and pop to one side.
2. Mince remaining 2 leaves and pop them to one side.
3. Cream together butter and sugar at medium speed with an electric mixer until fluffy. Add egg yolks 1 at a time. Mix until all are blended together.
4. Stir in lemon juice. Add milk, and mix at low speed until combined. (mixture will look curdled.)
5. Combine flour and baking powder. Gradually sift flour into butter mixture, mixing at low speed until completely mixed. Stir in lemon zest and minced leaves.
6. Beat egg whites until soft peaks form, gently fold into your mixture. Pour into prepared tin.
7. Place on a baking tray and bake on middle shelf at 350°/gas 4/180c for 1 hour and 20 minutes or until a screwer inserted in the centre comes out clean. Cool in tin on wire rack 30 minutes.
8. Turn the cake upside down to remove your cake and cool completely on wire rack.
9. When completely cold, place on a plate and dust with icing sugar.
ENJOY. (G.N).xx
Lemon-Scented Geranium Cake
Ingredients
8 lemon geranium leaves
1 cup unsalted butter, softened
1 1/2 cups sugar
4 large eggs, separated
1 tablespoon fresh lemon juice
1 cup milk
3 cups S.R flour
1 heaped tsp baking powder
1 tbl freshly grated lemon zest
Icing sugar
Method
1. Grease and line a 9-inch round cake tin (use butter). Place 6 geranium leaves (dull side up) in bottom of tin and pop to one side.
2. Mince remaining 2 leaves and pop them to one side.
3. Cream together butter and sugar at medium speed with an electric mixer until fluffy. Add egg yolks 1 at a time. Mix until all are blended together.
4. Stir in lemon juice. Add milk, and mix at low speed until combined. (mixture will look curdled.)
5. Combine flour and baking powder. Gradually sift flour into butter mixture, mixing at low speed until completely mixed. Stir in lemon zest and minced leaves.
6. Beat egg whites until soft peaks form, gently fold into your mixture. Pour into prepared tin.
7. Place on a baking tray and bake on middle shelf at 350°/gas 4/180c for 1 hour and 20 minutes or until a screwer inserted in the centre comes out clean. Cool in tin on wire rack 30 minutes.
8. Turn the cake upside down to remove your cake and cool completely on wire rack.
9. When completely cold, place on a plate and dust with icing sugar.
ENJOY. (G.N).xx
Comment