This is a post from earlier this year -- I don't make these cakes often but when I do, they are always a "wow"!
Rose geraniums are easy to grow on winter windowsills so you have a ready supply of leaves -- to make into cakes, to add to the butter dish when you have company, to decorate other desserts in the winter when there is no mint.
I'm joining Beverly at How Sweet the Sound for Pink Saturday!
I love to cook with herbs. Not just in savory dishes but in sweet ones as well. There is nothing like a good herbal cake or cookie!
This rose geranium cake has no other flavoring. Just a few rose geranium leaves in the bottom of each cake pan before the batter is poured in. In between, is whipped cream and raspberry jam. The original recipe called for fluffy pink frosting but I think that is gilding the lily too much and we prefer it with just a sprinkle of powdered sugar on the top and a rose geranium leaf or two for decoration.
For special company, we'll do all three layers. It makes a handsome cake. For just us, we'll do two with the cream in the middle. The third layer gets frozen and is eaten slice by slice for afternoon tea. Plain with perhaps a shower of powdered sugar.
It's Pink Saturday so please visit Beverly at How Sweet the Sound to see the other pink posts.