Pelargoniums: An Herb Society of America Guide

Recipes

Brown Butter Almond Torte with Rose Geranium

½ cup unsalted butter
1 teaspoon pure vanilla extract
4 ounces toasted almonds, natural sliced, slivered or whole (unsalted)
½ cup all-purpose flour
1 cup granulated sugar, divided
¾ teaspoon salt, divided
1 tablespoon firmly packed chopped fresh rose geranium leaves
6 egg whites, at room temperature
1/3 cup toasted sliced natural almonds
Fresh fruit
Rose Geranium and Vanilla Bean Custard

Preheat oven to 350°F. Butter and flour a 9-inch spring-form pan, or cake pan with removable bottom. Knock out excess flour and set aside pan.

Melt butter in a small saucepan over low heat until golden. Cool to lukewarm; add vanilla extract. Set aside. In a food processor, grind almonds until very fine, along with flour, 2/3 cup of sugar and most of salt. Beat egg whites until soft peaks form; gradually add remaining sugar and salt, and continue beating until stiff but not dry. Using a rubber spatula, fold egg whites into nut mixture. Add browned butter and chopped fresh rose geranium leaves, mixing well; spread batter evenly into prepared pan. Sprinkle with sliced almonds and bake in the middle of oven for about 25-30 minutes, or until cake begins to pull away from sides of pan. Cool for 5 minutes in pan; run a knife around sides to release cake. Unlatch side and carefully remove cake from pan by inverting onto a serving plate. Serve at room temperature with fruit and warm custard or topping of choice.

Yield: 8-12 servings

Recipe © Madalene Hill and Gwen Barclay, The Flavour Connection

Next recipe: Rose Geranium Meringue Torte

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