Blackberry and Rose Geranium cake

blackberry geranium

This cake was inspired by childhood days spent picking wild blackberries in New Zealand. My brothers and I would return home with blackberry-stained fingers and smiles, and, if mum was lucky, a few blackberries left in the basket.

Make the syrup the day before you want to eat the cake. Place 3 of the chopped geranium leaves, the rosewater, honey and lemon juice in a small saucepan. Bring to the boil, then lower the heat and simmer until reduced to about 2–3 tablespoons. Remove from the heat and allow to cool. Taste and add the extra leaf if you like or another teaspoon of rosewater. Leave to infuse overnight, then strain.

Preheat the oven to 180C. Grease and flour a 20cm loose-bottomed cake tin.

In a large mixing bowl, cream the butter with an electric hand mixer, add 2–3 tablespoons of the flour, beat briefly, then add the eggs, one at a time, and beat for a further minute or until the mixture is light and fluffy. Mix in the vanilla extract and maple syrup. Add the remaining flour, the baking powder and cornflour,folding gently to combine. Arrange the whole rose geranium leaves in the bottom of the prepared tin. Scrape in the cake mixture, level the surface and bake in the oven for 50 minutes, or until the centre springs back to the touch. Remove from the oven and leave to cool in the tin. Gently turn the cooled cake out of the tin and place upside down on a board or plate. Carefully peel off the leaves and discard.

To make the filling, whip the cream to ribbon consistency, add the vanilla extract and honey and fold in carefully – do not overmix. Slice the cake in half horizontally; use a skewer to prick holes in the top of each layer and then pour over the syrup. Place the bottom layer on a plate, spread the cream over the top and sprinkle two thirds of the blackberries over the cream. Press the other cake layer on top, dust with icing sugar, if you wish, and decorate with the remaining blackberries and rose geranium leaves and flowers.


 

Serves 8

    • 225g unsalted butter, softened
    • 200g white spelt flour, sifted
    • 4 large free-range eggs
    • 225g maple syrup
    • 2 teaspoons baking powder
    • 25g cornflour
    • 6 young sweet rose geranium leaves, flattened, plus extra leaves and flowers to decorate
    • For the syrup

    • 4 sweet rose geranium leaves, chopped
    • 3 teaspoons rosewater
    • 50g light honey
    • juice of 1/2 lemon
    • For the filling

    • 200ml double cream
    • 1 teaspoon vanilla extract
    • 2 tablespoons honey
    • 250g blackberries

    bill granger covers copyThese and more great recipes are featured in Love, Bake, Nourish byAmber Rose

Extract taken from LOVE BAKE NOURISH by AMBER ROSE, published by Simon and Schuster

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