Lemon Geranium Cake Recipes

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SCENTED ROSE OR GERANIUM CAKE



Scented Rose or Geranium Cake image

Scented sugar must be made a day in advance. Mix and match using which flowers for base of pan and which ones for making scented sugar! For flowers blossoms: (Double quantity for uniform flavor, quantity as follows is for mix-n-match flavors, i.e. for coating pan or for scented sugar) rose petals are usually easiest to find....but for a gourmet option use.. 24 freshly-picked scented geranium blossoms (such as rose, lemon, mint, apple, or nutmeg), or 1-1/2 tablespoons snipped fresh anise hyssop blossoms, licorice basil, lemon thyme, or nasturtium blossoms

Provided by GoldsmithLissa

Categories     Breakfast

Time P1DT30m

Yield 12 serving(s)

Number Of Ingredients 11

1 cup rose petal (or see note above)
2 1/2 cups unbleached all-purpose flour
1 tablespoon finely shredded lemon peel
1/2 teaspoon salt
6 eggs
4 egg yolks
2 cups granulated sugar
1 cup unsalted butter, melted
24 rose scented geranium leaves (or see note above) or 1 cup rose petal (or see note above)
1 cup sugar
whipped cream (optional)

Steps:

  • Rose Geranium Flavored Sugar: Gently wash 24 small rose-scented geranium leaves (or lemon-, mint-, apple-, or nutmeg-scented leaves) or 1 cup rose petals in water. Drain; place on paper towels and let stand, uncovered, to dry completely. In a clean 1-quart glass jar or bottle, layer the geranium leaves or rose petals with 1 cup sugar or extra-fine granulated sugar. Cover the jar or bottle tightly with a lid. Let stand at room temperature for at least 24 hours or up to 1 week to absorb oils from geranium leaves or rose petals.
  • Generously butter and lightly flour a 13x9x2-inch baking pan. Arrange geranium flowers or other edible flower petals in a single layer on bottom of prepared pan; set aside. In a medium bowl, combine flour, lemon peel, and salt; set aside.
  • Preheat oven to 375°F.
  • In a very large mixing bowl, beat eggs, egg yolks, and granulated sugar with an electric mixer on medium to high speed for about 6 minutes or until very thick and pale yellow, scraping bowl frequently.
  • Gently fold one-third of the flour mixture into the egg mixture. Repeat with remaining flour mixture. Gradually pour one-third of the melted butter over batter, gently folding to combine. Repeat with the remaining butter.
  • Carefully pour the batter into the prepared pan over the flowers. Bake for about 30 minutes or until a wooden toothpick inserted into the cake comes out clean and the top is a light golden brown.
  • Cool cake in the pan on a wire rack for 15 minutes. Loosen side of cake from pan by running a knife around edge of cake. Invert cake onto a large serving platter and cool completely.
  • To serve, lightly sprinkle top of cake with Rose Geranium Flavored Sugar. Garnish with bouquet of fresh geranium flowers, if you like. Serve with whipped cream, if you like.

Nutrition Facts : Calories 477.3, Fat 19.4, SaturatedFat 11, Cholesterol 209.3, Sodium 137, Carbohydrate 70.3, Fiber 0.8, Sugar 50.3, Protein 6.8

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