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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Different varieties of scented geranium can be used for a delicious variation of this dessert. Ingredients:
10 lemon-scented geranium leaves, well washed and dried |
2 tablespoons milk |
2 eggs |
8 tablespoons caster sugar |
8 tablespoons whipped margarine |
10 tablespoons self-raising flour |
1 pinch salt |
1 teaspoon baking powder |
1 cup jam |
Directions:
1. Place leaves and flour in an airtight container for two hours, pressing the leaves and stirring occasionally.
2. Remove leaves and arrange on the base of a greased cake tin.
3. Place the rest of the ingredients into a large bowl and beat all together for two minutes, until mixture is smooth – do not over beat.
4. Place batter in cake tin on top of leaves and bake at 350 degrees for twenty to twenty-five minutes or until cake begins to come away From the tin sides.
5. Remove From the tin – the leaves may be removed or left on the base.
6. Split the cake in half and fill with seedless jam.
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