| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Grigson |
8 |
servings |
INGREDIENTS
|
|
Enough scented geranium leaves to cover |
|
|
; the base of a 7" cake tin |
| 125 |
g |
Self-raising flour |
| 1 |
pn |
Salt |
| 2 |
|
Eggs |
| 125 |
g |
Caster sugar |
| 60 |
g |
Butter; melted and cooled |
| 60 |
g |
Ground almonds |
| 250 |
g |
Strawberries; halved |
| 250 |
g |
Blueberries |
| 1/2 |
|
Orange; juice of |
|
|
Rose scented geranium sugar; to taste |
INSTRUCTIONS
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.
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