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Receta Geranium Sponge Cake
by Global Cookbook

Geranium Sponge Cake
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Ingredientes

  • 150 gm Butter, (6oz)
  • 150 gm Caster sugar, (6oz)
  • 3 x Large eggs, size 3
  • 150 gm Self raising flour, (6oz)
  • 75 gm Plain flour, (3oz)
  • 25 gm Finely shredded scented geranium leaves, (1oz)
  • 6 x Leaves and flowers for decoration, (6 to 9)
  • 75 gm Icing sugar, (3oz)
  • 4 Tbsp. Rose flower water, (4 to 8)

Direcciones

  1. Preheat the oven to 160 C/325 F/gas mark 3.
  2. Cream the butter and sugar together till light and fluffy and very pale in colour. Beat in Large eggs one at a time, following each with a spoonful of flour. Sift in the rest of the flour and mix in the creamed mix.
  3. Gently mix in the rest of the geranium leaves.
  4. Turn into a greased and lined tin. Bake in the preheated oven till well risen and golden brown in colour. Cold in the tin for 5-10 min, then turn onto a wine cooling rack (with a plate underneath if you are going to glaze it).
  5. For the glaze: Sift the icing sugar and gradually add in water. Pour over the cake whilst still hot. Decorare with scented geranium leaves and flowers.