Scented Geranium Pound Cake Recipes

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SCENTED GERANIUM POUND CAKE



Scented Geranium Pound Cake image

Scented geraniums lend their perfume and subtle flavor to this rich dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes two 9-by-4 1/2-by-2 3/4-inch cakes

Number Of Ingredients 9

12 to 16 unsprayed scented geranium leaves, wiped clean
1 pound (4 sticks) unsalted butter, room temperature
1 pound sugar
1 pound all-purpose flour
2 teaspoons baking powder
1 pound large eggs, separated
2 teaspoons pure vanilla extract
1/2 cup heavy cream
Vegetable-oil cooking spray

Steps:

  • Preheat the oven to 325 degrees with rack in center. Spray two 9-by-4 1/2-by-2 3/4-inch loaf pans with cooking spray; line with parchment. Arrange geranium leaves, with tops facing down, along bottom and around sides of pan. Set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, 2 to 3 minutes. Sift together flour and baking powder. With the mixer set on low, add yolks one at a time to butter-and-sugar mixture, alternating with flour mixture.
  • With the mixer set on medium speed, beat in vanilla, then cream. Batter will be thick. Transfer batter to a large mixing bowl. Set aside.
  • Place egg whites in a medium nonreactive bowl and, with an electric hand mixer, whip egg whites to stiff peaks. Using a rubber spatula, stir about one-quarter of the egg whites into batter to lighten. Fold in remaining whites.
  • Carefully spoon batter into prepared pans. (Additional leaves may be arranged on top of batter if desired.) Run a knife blade through batter a few times to remove air bubbles. Bake until a cake tester comes out clean, 80 to 90 minutes. Let cool on wire rack, 1 to 1 1/2 hours, then remove from pans.

SCENTED ROSE OR GERANIUM CAKE



Scented Rose or Geranium Cake image

Scented sugar must be made a day in advance. Mix and match using which flowers for base of pan and which ones for making scented sugar! For flowers blossoms: (Double quantity for uniform flavor, quantity as follows is for mix-n-match flavors, i.e. for coating pan or for scented sugar) rose petals are usually easiest to find....but for a gourmet option use.. 24 freshly-picked scented geranium blossoms (such as rose, lemon, mint, apple, or nutmeg), or 1-1/2 tablespoons snipped fresh anise hyssop blossoms, licorice basil, lemon thyme, or nasturtium blossoms

Provided by GoldsmithLissa

Categories     Breakfast

Time P1DT30m

Yield 12 serving(s)

Number Of Ingredients 11

1 cup rose petal (or see note above)
2 1/2 cups unbleached all-purpose flour
1 tablespoon finely shredded lemon peel
1/2 teaspoon salt
6 eggs
4 egg yolks
2 cups granulated sugar
1 cup unsalted butter, melted
24 rose scented geranium leaves (or see note above) or 1 cup rose petal (or see note above)
1 cup sugar
whipped cream (optional)

Steps:

  • Rose Geranium Flavored Sugar: Gently wash 24 small rose-scented geranium leaves (or lemon-, mint-, apple-, or nutmeg-scented leaves) or 1 cup rose petals in water. Drain; place on paper towels and let stand, uncovered, to dry completely. In a clean 1-quart glass jar or bottle, layer the geranium leaves or rose petals with 1 cup sugar or extra-fine granulated sugar. Cover the jar or bottle tightly with a lid. Let stand at room temperature for at least 24 hours or up to 1 week to absorb oils from geranium leaves or rose petals.
  • Generously butter and lightly flour a 13x9x2-inch baking pan. Arrange geranium flowers or other edible flower petals in a single layer on bottom of prepared pan; set aside. In a medium bowl, combine flour, lemon peel, and salt; set aside.
  • Preheat oven to 375°F.
  • In a very large mixing bowl, beat eggs, egg yolks, and granulated sugar with an electric mixer on medium to high speed for about 6 minutes or until very thick and pale yellow, scraping bowl frequently.
  • Gently fold one-third of the flour mixture into the egg mixture. Repeat with remaining flour mixture. Gradually pour one-third of the melted butter over batter, gently folding to combine. Repeat with the remaining butter.
  • Carefully pour the batter into the prepared pan over the flowers. Bake for about 30 minutes or until a wooden toothpick inserted into the cake comes out clean and the top is a light golden brown.
  • Cool cake in the pan on a wire rack for 15 minutes. Loosen side of cake from pan by running a knife around edge of cake. Invert cake onto a large serving platter and cool completely.
  • To serve, lightly sprinkle top of cake with Rose Geranium Flavored Sugar. Garnish with bouquet of fresh geranium flowers, if you like. Serve with whipped cream, if you like.

Nutrition Facts : Calories 477.3, Fat 19.4, SaturatedFat 11, Cholesterol 209.3, Sodium 137, Carbohydrate 70.3, Fiber 0.8, Sugar 50.3, Protein 6.8

LEMON GERANIUM CAKE



Lemon Geranium Cake image

Make and share this Lemon Geranium Cake recipe from Food.com.

Provided by Alia55

Categories     Dessert

Time 40m

Yield 8 serving(s)

Number Of Ingredients 9

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

Steps:

  • Place leaves and flour in an airtight container for two hours, pressing the leaves and stirring occasionally.
  • Remove leaves and arrange on the base of a greased cake tin.
  • 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.
  • 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.
  • Remove From the tin - the leaves may be removed or left on the base.
  • Split the cake in half and fill with seedless jam.

Nutrition Facts : Calories 215.7, Fat 1.5, SaturatedFat 0.5, Cholesterol 53.4, Sodium 221, Carbohydrate 47.8, Fiber 0.7, Sugar 32.1, Protein 2.8

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