Using the leaves from the rose geranium plant gives this simple butter cake a delicate and unusual flavour.
2 cups self-raising flour
1/4 cup plain flour
2 cups castor sugar
250 gram butter
3/4 cup light sour cream
1 teaspoon vanilla essence
cooking oil spray
Preheat oven to 160 °C (320°F). Grease a 7 cm deep, 22cm round springform pan and line the base with a circle cut from the baking paper then spray with the oil. Collect rose geranium leaves, remove stalks, and rinse very well under hot water. Place the leaves on to the baking paper, flatten, and spray with the oil.
Combine and sift the flours. In a large bowl cream the butter, sugar and vanilla essence until light and fluffy. Add the eggs by beating in one at a time then stir in half of the combined flours.
Stir in half of the sour cream, add the remaining flours, then add the rest of the cream.
Gently spoon the mixture over the leaves in the pan. Bake for approximately 1 1/2 hours. Remove from the oven and leave to cool for five minutes before removing from the pan and cooling on a rack. The geranium leaves now become the top of the cake. Dust with icing sugar and serve with sweetened whipped cream. Although the leaves are edible they are not meant to be eaten because they become quite tough during cooking so remove them just prior to serving.
You can also use apple scented geranium leaves in an apple tea cake and lemon scented geranium leaves in lemon cakes.