Gardening, Cooking and Decorating on the Prairie of Kansas

Welcome to Linderhof, our 1920's home on the prairie, where there's usually something in the oven, flowers in the garden for tabletops and herbs in the garden for cooking. Where, when company comes, the teapot is always on and there are cookies and cakes to share in the larder.

Monday, June 6, 2016

Scented Geraniums

Twenty-eight years ago I bought a rose geranium
One of those "I wants" from the 70s
I finally found one when we moved to Fort Scott

Scented geraniums are not real geraniums by rather pelargonium 
(which actually is what your container geraniums are)

One of my favorite things to do with rose geraniums
is to make a cake
a white cake
whose layers are perfumed by the scented leaves

This time, however,

I made a chocolate cake
perfumed by the rose geranium leaves

And just Saturday, I bought another scented geranium
(the one on the right)
a nutmeg one
Oh, does it smell lovely!

But the rose is still my favorite
A lovely scented geranium cake surrounded by
the geraniums themselves!

The Sisters Chocolate Rose Geranium Cake

6 pesticide-free rose geranium leaves
3 and 1/2 cups sifted cake flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
2 cups unsalted butter, softened
1 and 2/3 cups sugar
8 egg yolks
1/2 cup cream
2 teaspoons vanilla
8 egg whites
1 cup sugar

Butter and flour two 8 inch cake pans. Line bottoms of each with 3 rose geranium leaves. Preheat oven to 340 degrees. Sift together flour, cocoa and salt. Mix well and set aside. In a larger bowl, beat butter at medium speed until creamy. Gradually add 1 and 2/3 cups sugar, beating until light and fluffy. Set aside. In a smaller mixing bowl, beat egg yolks at high speed until thick and lemon colored, about 5 minutes. Gradually beat into creamed mixture at medium speed. Add flour mixture alternately with cream, beating until smooth after each addition. Beat in vanilla. Set aside. In a large bowl, beat egg whites at high speed until soft peaks start to form. Gradually add 1 cup of sugar, beating until stiff, glossy peaks form. Fold into batter. Pour into pans, spreading evenly. Bake on bottom rack of oven for 1 and 1/4 hours, or until a skewer inserted in center of cakes comes clean. Cool cakes on baking racks for 10 minutes. Remove from cake pans. Carefully remove leaves. Cool on rack.
~Homemade Cream Cheese Frosting~

8 ounces cream cheese, softened
1/4 cup butter, softened
1 teaspoon vanilla extract
3 cups powdered sugar

Using an electric mixer, combine cream cheese and butter until smooth. Add vanilla until combined evenly. Add powdered sugar until smooth and spreadable. Frost the completely cooled cake 

1 comment:

Southerncook said...

I have never heard of a nutmeg scented geranium but it sounds yummy. Your cake looks delicious and gorgeous. I don't think I have ever used my scented geranium leaves to decorate a cake but it's a splendid idea. I'm making a cake for grand girl Bryson on Thursday and I will definitely use some of my geranium leaves, I have a rose one and a lemon one. Bryson turns 10, my how she has grown.