Try this Rose Scented Geranium And Almond Cake recipe, or contribute your own.
Suggest a better descriptionPreheat 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. Recipe by: Sophie Grigson
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Serving Size: 1 Serving (171g) | ||
Recipe Makes: 8 servings | ||
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Calories: 266 | ||
Calories from Fat: 92 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.2g | 14 % | |
Saturated Fat 2.3g | 11 % | |
Monounsaturated Fat 4.7g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 264.4mg | 81 % | |
Sodium 286.4mg | 10 % | |
Potassium 181.6mg | 5 % | |
Total Carbohydrate 33.9g | 10 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 31.8g | ||
Protein 11.2g | 16 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 266
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