| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Home in th, Ew |
1 |
servings |
INGREDIENTS
| 150 |
g |
Butter; (6oz) |
| 150 |
g |
Caster sugar; (6oz) |
| 3 |
|
Eggs; size 3 |
| 150 |
g |
Self raising flour; (6oz) |
| 75 |
g |
Plain flour; (3oz) |
| 25 |
g |
Finely shredded scented geranium leaves; (1oz) |
| 6 |
|
Leaves and flowers for decoration; (6 to 9) |
| 75 |
g |
Icing sugar; (3oz) |
| 4 |
tb |
Rose flower water; (4 to 8) |
INSTRUCTIONS
OPTIONAL ICING GLAZE
Preheat the oven to 160°C/325°F/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); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 25
1/2 Fat; 5 Other Carbohydrates
Converted by MM_Buster v2.0n.
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