Rose Geranium Leaf Pound Cake
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.
Great for
Fresh Express (National) - $25.00
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Standard 3-5 business days (National)
Dried orders sent via Australia Post parcel post (postage calculated at checkout).
Strictly no fresh flowers sent parcel post.
International Standard 5-7 business days.
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