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vesCAKE HEAVENWWW.FOODHEAVENMAG.COM JUNE baking heaven 35
Rose geranium leaf
pound cake
SERVES 10-12
500g (1lb 2oz) unsalted butter, plus
extra for greasing
515g (1lb 2oz) caster sugar
4 large, organic free-range eggs
2 tsp vanilla extract
grated zest of ½ a lemon
18-22 rose geranium leaves
(10-12 torn and bruised, the rest
left whole for lining the tin)
450g (1lb) plain flour, plus extra for
dusting
a pinch of salt
1 tsp bicarbonate of soda
250ml (8½fl oz) buttermilk
1 tbsp vegetable oil
icing sugar, for dusting
rose geranium flowers and small
leaves, to garnish
1 Preheat the oven to 165°C/Gas
Mark 3. Grease a large ring tin and dust
with flour.
2 Cream the butter and sugar together
in a bowl until light and fluffy. Beat in the
eggs, one at a time, then add the vanilla,
lemon zest and torn rose geranium
leaves, and mix until combined.
3 In a separate bowl, combine the flour,
a pinch of salt and the bicarbonate of
soda. Alternate adding the dry
ingredients and the buttermilk to the
butter and sugar mixture, being sure to
start and finish with the dry ingredients.
4 Put the vegetable oil in a small bowl and
briefly dip the remaining rose geranium
leaves into the oil to coat. (This will make
them adhere to the tin.) Stick the oiled
leaves in a pattern on the inside of the tin,
pressing firmly to keep them in place.
5 Carefully pour in the mixture (try to
prevent any mixture running between the
leaves and the tin) and bake for 1 hour and
10 minutes, or until a skewer inserted in
the middle of the cake comes out clean.
6 Leave to cool completely in the tin
before turning out and dusting with
icing sugar.
Recipe extracted
from Root to Bloom
by Mat Pember and
Jocelyn Cross,
photography by
Bonnie Savage,
published by
Hardie Grant (£20).