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
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Ohdd Goiy
[email protected]This cake looks delicious, but I'm not sure I have the time to make it.
XxflakxX321 4
[email protected]I'm not sure if I'm brave enough to try this recipe. It looks a bit complicated.
amir Brewington
[email protected]I love the idea of using fresh roses in a cake. It sounds so flavorful.
Mireille Zimmerman
[email protected]This cake looks so elegant. I'm going to make it for my next dinner party.
Darragh Browne
[email protected]I've been looking for a good rose cake recipe. This one looks perfect! I can't wait to try it.
Ahmed Pranto
[email protected]This recipe looks delicious! I'm going to try it this weekend. I'm sure my friends and family will love it.
Nolan Sears
[email protected]I'm allergic to roses, so I'm not sure I can try this recipe. But it sounds delicious! Maybe I can find a substitute for the rose water and petals.
Latonya Brothern
[email protected]This cake is absolutely beautiful! I'm not sure I have the skills to make it look as perfect as the picture, but I'm going to give it a try. I'm sure it will taste delicious even if it doesn't look perfect.
Micheal Enchil
[email protected]I had some trouble finding rose water, but I was able to make my own using dried rose petals. The cake turned out great! It was a little more time-consuming than I expected, but it was worth it in the end.
Hood Lum
[email protected]This cake was a bit too sweet for my taste, but I think that's just a personal preference. The rest of my family loved it, though! They said the cake was moist and flavorful, and they loved the rose scent.
Suneel Ayer
[email protected]I'm not a huge fan of rose-flavored desserts, but I was pleasantly surprised by this cake. The rose flavor is very subtle and not overpowering at all. The cake itself is moist and fluffy, and the frosting is creamy and delicious.
Diplesh Magar
[email protected]This is a great recipe for a summer party. The cake is light and refreshing, and the frosting is not too sweet. I also love the fact that it's made with fresh roses. It really gives the cake a special flavor.
Rafael Pena
[email protected]I made this cake for my daughter's birthday and it was a huge success! She loved the delicate rose flavor and the pretty pink color. I'll definitely be making this cake again for future celebrations.
Masum Akand
[email protected]This cake was a hit at my last dinner party! Everyone loved the unique flavor and the beautiful presentation. I would definitely recommend this recipe to anyone looking for a special dessert to impress their guests.
Hamza Shah56
[email protected]I've never baked with roses before, but this recipe was so easy to follow and the results were stunning! The cake was light and fluffy, and the frosting was the perfect balance of sweet and tangy. I'm definitely going to be making this again.
md biki
[email protected]This cake was a delight to make and even more delightful to eat! The floral scent of the roses (I used geraniums since I didn't have roses) filled the kitchen as it baked, and the cake itself was moist and flavorful. I added a bit of extra sugar to t