Blackberry and geranium genoese

Blackberry and geranium genoese

By
From
Bake and Decorate
Serves
8
Photographer
Laura Edwards

Sweet-scented geranium plants (Pelargonium, to be correct) are well worth hunting out. It's the oils in the leaves that make them special. Rub them between your fingers, or cook with them, and they release a wonderful scent and flavour: lemon, orange, peppermint, even nutmeg and cinnamon! Attar of Roses is my favourite. In season, why not follow Elizabeth David’s advice and combine geranium with blackberry; they have an extraordinary affinity.

Ingredients

Quantity Ingredient
1 Genoese sponge, batter and cream filling kept separate

For the syrup

Quantity Ingredient
4 sweet geranium leaves
3 teaspoons rosewater, or to taste
50g caster sugar
1/2 lemon, juiced

To finish

Quantity Ingredient
12 sweet young geranium leaves, plus more with flowers to decorate
250g blackberries, plus more to decorate
icing sugar, to dust

Method

  1. To make the syrup, chop 3 of the geranium leaves. Place all the ingredients (reserving the last whole geranium leaf) in a small saucepan and simmer until reduced to about 2 tablespoons. Strain and leave to cool. Taste and add the whole geranium leaf if you like, or 1 teaspoon more rosewater, as you prefer. Allow to infuse for a day or so.
  2. Space out the 12 geranium leaves evenly in the base of the prepared cake tin, then pour in the batter and bake as described. When the cake is cool, remove the papers and the leaves.
  3. Slice in half horizontally and sprinkle the cut surfaces with the syrup. Fill with the cream filling and the blackberries. Sandwich together and dust the top with icing sugar. Decorate with more blackberries, sprigs of sweet geranium leaves and flowers.
Tags:
Baking
Cakes
decorating
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