Pelargoniums: An Herb Society of America Guide

Recipes

Scented Geranium Cake

A few simple variations can be used depending upon which type of geranium blossom you are using to prepare this cake. For instance, if using a lemon-scented blossom, use the called-for lemon zest, if it is lime-scented, substitute lime zest. If you have nutmeg or clove-scented flowers, omit the zest and add about ½ to ¾ teaspoon of freshly ground nutmeg or ground cloves. Rose geranium sugar or a few drops of rosewater can be added to a cake using rose geranium blossoms. This recipe is excerpted from Flowers in the Kitchen by Susan Belsinger, Interweave Press, 1991.

Makes a 13x9x2-inch cake

About 24 scented geranium blossoms (small to medium leaves can be used also)
6 extra large eggs
4 extra large egg yolks
2 cups sugar
2½ cups unbleached white flour
½ teaspoon salt
16 tablespoons unsalted butter, melted
Zest from 1 lemon
Rose geranium or vanilla sugar

Preheat the oven to 375°F degrees and generously butter and lightly flour a 13x9x2-inch baking pan. Place the geranium flowers and leaves in the bottom of the baking pan.

Combine the eggs, yolks, and sugar in the bowl of an electric mixer and beat until pale yellow and very thick. Sift the flour with the salt three times. 

Slowly fold the flour into the egg mixture, a third at a time. Carefully fold the melted butter into the batter in thirds. Fold in the lemon zest.

Carefully pour the batter into the pan over the flowers and leaves. Bake the cake in the center of the oven until the top is a pale golden brown and a cake tester comes out clean, about 35 to 40 minutes. Do not over bake this cake.

Cool the cake completely before removing from the pan. Sprinkle the inverted cake lightly with rose geranium or vanilla sugar. Serve plain or with whipped cream if desired, garnish with a fresh geranium flower or leaf.

Recipe © Susan Belsinger

Next recipe: Rose Geranium Pound Cake

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