150 g Butter; (6oz)
150 g Caster sugar; (6oz)
3 Eggs; size 3
150 g Self raising flour; (6oz)
75 g Plain flour; (3oz)
25 g Finely shredded scented
-geranium leaves; (1oz)
6 Leaves and flowers for
-decoration; (6 to 9)
OPTIONAL ICING GLAZE
75 g Icing sugar; (3oz)
4 tb Rose flower water; (4 to 8)
Preheat the oven to 160?C/325?F/gas mark 3.
Cream the butter and sugar together until light and fluffy and very pale in
colour. Beat in eggs one at a time, following each with a spoonful of
flour. Sift in the rest of the flour and fold in the creamed mixture.
Gently fold in the rest of the geranium leaves.
Turn into a greased and lined tin. Bake in the preheated oven until well
risen and golden in colour. Cool in the tin for 5-10 minutes, then turn
onto a wine cooling rack (with a plate underneath if you are going to glaze
it).
For the glaze: Sift the icing sugar and gradually add water. Pour over the
cake whilst still warm. Decorare with scented geranium leaves and flowers.
Yields
1 servings