Rose Geranium Leaf Pound Cake
As the crisp autumn air sets in at the farm, we have been busy planting many of our chefs' favourite, winter-loving Edible Flowers. ROSE GERANIUM LEAVES are fantastic this time of year, and we have an indulgent ROSE GERANIUM POUND CAKE RECIPE for you to sink your teeth into.
500g butter
2 ¼ cups sugar
4 large eggs
2 teaspoons vanilla
½ lemon, zested
3 cups plain flour
1 teaspoon baking soda
A pinch of salt
1 cup buttermilk
6-10 rose geranium leaves
Rose geranium flowers and small leaves to garnish
Preheat oven to 165c degrees. Grease and flour a large Bundt pan (if you have one, otherwise a 20cm round tin will do just fine). Cream the butter and sugar until light and fluffy. Beat in the eggs one at a time then add the vanilla, lemon zest and rose geranium leaves and and combine.
In a separate bowl, combine the flour, a pinch of salt, baking soda. Alternate adding the dry ingredients and the buttermilk to the creamed butter and sugar mixture, being sure to start and finish with the dry ingredients.
Place the whole rose geranium leaves evenly on the base of the greased cake tin and gently pour the batter into the Bundt tin. Bake for 1 hour, 10 minutes. Cool before removing from the pan. Dust with icing sugar and decorate with rose geranium flowers and small leaves.
500g butter
2 ¼ cups sugar
4 large eggs
2 teaspoons vanilla
½ lemon, zested
3 cups plain flour
1 teaspoon baking soda
A pinch of salt
1 cup buttermilk
6-10 rose geranium leaves
Rose geranium flowers and small leaves to garnish
Preheat oven to 165c degrees. Grease and flour a large Bundt pan (if you have one, otherwise a 20cm round tin will do just fine). Cream the butter and sugar until light and fluffy. Beat in the eggs one at a time then add the vanilla, lemon zest and rose geranium leaves and and combine.
In a separate bowl, combine the flour, a pinch of salt, baking soda. Alternate adding the dry ingredients and the buttermilk to the creamed butter and sugar mixture, being sure to start and finish with the dry ingredients.
Place the whole rose geranium leaves evenly on the base of the greased cake tin and gently pour the batter into the Bundt tin. Bake for 1 hour, 10 minutes. Cool before removing from the pan. Dust with icing sugar and decorate with rose geranium flowers and small leaves.
