Fresh Blackberry Cake with Rose Geranium Cream

Name: Fresh Blackberry Cake with Rose Geranium Cream
Yield: Serves 8
Ingredients: 225 g (8 oz) plain flour; 3 size-2 or 4 size-4 eggs; 225 g (8 oz) rose- or vanilla-flavoured caster sugar; 225 g (8 oz) rose- or vanilla-flavoured caster sugar; 1 teaspoon rose water (optional); 225 g (8 oz) butter, melted; 225 g (8 oz) fresh, dry blackberries; 225 g (8 oz) fresh, dry blackberries; 1 teaspoon cornflour; 1 tablespoon caster sugar; ½ teaspoon finely grated orange or lemon zest; ½ teaspoon finely grated orange or lemon zest; 2-3 tablespoons caster sugar; 3-4 rose geranium leaves; 300 ml (½ pint) whipping cream; rose water (optional); a few small rose geranium leaves, to decorate

Preparation info

Serves
8

Difficulty
Easy

Appears in

Complete Book of Herbs

By Geraldene Holt

Published 1991

About

This summer cake with a centre layer of fresh fruit is just as delicious made with raspberries, bilberries or blackcurrants.

Ingredients

3 size-2 or 4 size-4 eggs
225 g (8 oz)

Summer
Cake
Vegetarian

Method

Beat the eggs in a bowl and gradually mix in the sifted flour, flavoured sugar, melted butter and rose water. Spoon half the mixture into a greased and lined 23cm (9in) round loose-bottomed cake tin.

Mix the blackberries with the sugar, cornflour and orange zest and spoon into the tin in an even layer. Carefully spoon the remaining cake mixture over the top and smooth level.