National Trust Gardens Podcast | Pelargoniums
Nov 03, 2016, 02:00 AM
Enjoy these classic episodes from our pilot series. For deeper dives into history, nature and adventure be sure to check out our most recent episodes.
In this mini episode, gardener and host Alan power discovers why a walled garden at Stourhead is home to a superb collection of pelargoniums and find out a tasty way they can be used in the kitchen to bake a Geranium Cake.
Discover more
For information about visiting Stourhead please visit
https://www.nationaltrust.org.uk/visit/wiltshire/stourhead
Geranium Cake Recipe
Serves: 8
Cook Time: 50 minutes
Prep Time: 25 minutes
Effort: easy
INGREDIENTS
In this mini episode, gardener and host Alan power discovers why a walled garden at Stourhead is home to a superb collection of pelargoniums and find out a tasty way they can be used in the kitchen to bake a Geranium Cake.
Discover more
For information about visiting Stourhead please visit
https://www.nationaltrust.org.uk/visit/wiltshire/stourhead
Geranium Cake Recipe
Serves: 8
Cook Time: 50 minutes
Prep Time: 25 minutes
Effort: easy
INGREDIENTS
- 6-8 rose geranium leaves
- 240g butter
- 240g caster sugar
- 4 eggs
- 140g self-raising flour
- 120 g semolina
- Caster sugar, for dusting
- Fresh cream and rose petals, to serve.
METHOD
- Preheat the oven to 180C/gas 4. Grease and line a 23cm spring-form cake tin with baking parchment.
- Lay the geranium leaves around the base of the tin, upside down, stalk-end pointing towards the centre of the tin.
- Cream together the butter and sugar until very pale and fluffy, and then gradually beat in the eggs, a little at a time.
- Fold in the flour and semolina. Spoon the cake mixture into the tin, taking care not to disturb the leaves. Bake in the centre of the oven, for about 45-50 minutes, until the cake is firm but springy to the touch.
- Take the cake out of the oven, release the spring clip and carefully remove the sides of the tin. Turn the cake gently over onto a cooling rack set over a plate, bottom side up and carefully remove the base of the tin and the baking parchment.
- Leave until completely cold, dust with caster sugar, and serve with fresh cream and rose petals.
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