VICTORIAN ROSE GERANIUM CAKE
Provided by Anne Burrell
Time 1h20m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Infuse the butter for the cake: Rub 6 rose geranium leaves to release the oils. Wrap the leaves around the butter. Wrap in plastic wrap and refrigerate overnight.
- Infuse the sugar for the frosting: Rub 4 rose geranium leaves, then combine with 1 1/2 cups sugar in an airtight container and let stand at room temperature overnight.
- Make the cake: Preheat the oven to 350 degrees F. Butter and flour a 9-by-13-inch baking pan. Rub the remaining 10 to 12 leaves and arrange in the pan. Whisk the flour, baking powder and salt in a bowl. In a separate bowl, mix the milk, 3/4 cup water and the vanilla. Unwrap the butter and remove the leaves. Beat the butter and 1 3/4 cups sugar in a large bowl with a mixer on medium speed until fluffy. Beat in the egg whites, two at a time. Add the flour mixture in three parts, alternating with the milk mixture, beginning and ending with flour. Pour the batter into the pan; bake until golden, 30 to 35 minutes. Cool 10 minutes; invert the cake onto a rack and remove the leaves.
- Make the frosting: Remove the leaves from the sugar. Put the sugar, egg whites, cream of tartar, salt and 1/3 cup cold water in a large heatproof bowl and beat with a mixer, 1 minute. Place the bowl over a pot of barely simmering water. Beat until the mixture holds stiff peaks, about 7 minutes. Remove from the heat, add the food coloring and beat until spreadable, about 2 minutes. Spread the frosting over the cake.
SIMPLE LEMON CAKE
This simple lemon cake is perfect for picnics and parties. It's moist and soft.
Provided by BakingTwins
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 45m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.
- Beat sugar and butter together in a mixing bowl using an electric mixer until light and fluffy. Beat in eggs and vanilla extract.
- Sift flour and baking powder together in a separate bowl; add to creamed mixture. Pour in milk, lemon zest, and lemon juice and mix until you achieve a smooth batter. Spoon batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.
Nutrition Facts : Calories 254.1 calories, Carbohydrate 35.8 g, Cholesterol 63.1 mg, Fat 10.7 g, Fiber 0.6 g, Protein 3.9 g, SaturatedFat 6.4 g, Sodium 172.7 mg, Sugar 21.1 g
SCENTED GERANIUM POUND CAKE
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
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.
LEMON CAKE
Get Ina Garten's Lemon Cake recipe from Barefoot Contessa on Food Network. The lemon comes twofold: in the cake and in the glaze, which keeps everything moist.
Provided by Ina Garten
Categories dessert
Time 1h30m
Yield 2 (8-inch) loaves
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired.
- Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
- Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
- Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.
- For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.
Nutrition Facts : Calories 400 calorie, Fat 13 grams, SaturatedFat 9 grams, Cholesterol 86 milligrams, Sodium 235 milligrams, Carbohydrate 66 grams, Fiber 1 grams, Protein 5 grams, Sugar 47 grams
LEMON GERANIUM CAKE
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
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
SCENTED ROSE OR GERANIUM CAKE
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
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
SUMMER BERRY CAKE WITH ROSE GERANIUM CREAM
Bakers rejoice: this summer berry cake layered with rose geranium cream is simply divine. It will make a fabulously floral centrepiece dessert at any party
Provided by Diana Henry
Categories Afternoon tea, Dessert, Treat
Time 1h15m
Yield Serves 12-15
Number Of Ingredients 16
Steps:
- Heat oven to 180C/160C fan/gas 4. Butter and line the bases of three 23cm cake tins. Cream the butter and sugar until light and fluffy, then add the almond extract and lemon zest. Use a fork to whisk the yogurt with the eggs. With the mixer on a low speed, add the flour, ground almonds and 1/2 tsp salt to the butter and sugar, alternating with the yogurt and eggs.
- Divide the batter between the tins and bake for 35-40 mins or until a skewer inserted into the middle comes out clean. Cool in the tins for 5 mins, then turn out onto a wire rack, remove the parchment and leave to cool.
- Beat the mascarpone to loosen it. Whip the cream until it holds its shape. Combine the cream, mascarpone and lemon juice, then carefully add the icing sugar and flower water to taste.
- Assemble the cake just before serving. Toss the berries with the caster sugar. Spread the flattest cake with half the cream, then add half the fruit. Top with a second cake, spread with the rest of the cream and top with the rest of the fruit. Finish with the last cake, sift over icing sugar, then decorate with rose geranium petals and rose geranium leaves (as long as they're small).
Nutrition Facts : Calories 694 calories, Fat 45 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 39 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 0.9 milligram of sodium
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