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Scented Rose-Geranium Cake
with cardamon créme fraîche
For the créme fraîche:
• 10-14 cardamon pods
• 500ml créme fraîche (full or half fat)
For the cake:
• 6-8 rose-geranium leaves (optional)
• butter, for greasing
• 4 mediam eggs
• 175g caster sugar
• 250g ground almonds
For the syrup:
• 3 rose-geranium leaves, snipped from the main plant stem (optional)
• 2 tbsp rose water
• 2 tbsp pale runny honey
• juice and zest of 1 lemon


Slice open the cardamon pods lengthways and remove the seeds from the tip of the knife. Grind the seeds, using apestle and mortar, to release their distinctive scent. Add to the créme fraîche, cover and leave in the fridge for at least 1 hour-the longer you leave it, the stronger the flavour. Heat the oven to 190ºC. Wash and pat dry the rose-geranium leaves. Grease the base of a spring-form tin pan with a diameter of 22-26cm and arrange the leaves face down in a decorative manner. Beat the eggs with an electronic whisk until frothy then add the sugar, continuing to whisk until the mixture peaks softly. Carefully fold in the ground almonds with a metal spoon. Pour the egg mixture into the cake tin, taking care to to keep the geranium leaves flat. Bake for 35-40 minutes or until golden brown and pulling away from the sides of the tin. Test in the middle with a skewer: if the tip comes out clean, the cake is done. Leave it to cool for about 15 minutes. Meanwhile, place all the syrup ingredients into a small saucepan, along with 8 tbsp water and bring to the boil. Simmer until the liquid has reduced by half. Remove from the heat. The cake should now be cool enough to take out of the tin. Place a large plate face down over the top and carefully flip both over. Pour the hot syrup slowly over the cake, allowing time for the liquid to soak into the sponge. Cover and let it sit for at least 30 minutes, or even over night. Serve with the cardamon créme fraîche on the side.
Preparation Time: 2-3 hours Serves: 8
Recipe Origin: France
Submitted by:

United Kingdom
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