SCENTED ROSE OR GERANIUM CAKE

Scented Rose or Geranium Cake image

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

Time P1DT30m

Yield 12 serving(s)

Number Of Ingredients 11

Ingredients

1 cup rose petal (or see note above)
2 1/2 cups unbleached all-purpose flour
1 tablespoon finely shredded lemon peel
1/2 teaspoon salt
6 eggs
4 egg yolks
2 cups granulated sugar
1 cup unsalted butter, melted
24 rose scented geranium leaves (or see note above) or 1 cup rose petal (or see note above)
1 cup sugar
whipped cream (optional)

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