Scented Geranium Cake
MAKES ONE 9-INCH CAKE
- 9 lemon or rose-scented geranium leaves, washed and dried well
- 3/4 cup Filippo Berio extra-virgin olive oil
- 1 3/4 cups sugar
- 4 large eggs, separated
- 1 tablespoon fresh lemon juice
- 1 cup Fat Free Half & Half
- 3 cups King Arthur™ Unbleached, All-Purpose Flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon freshly grated lemon zest
- Powdered sugar
- Lemon rind strips for decoration
- Coat a 9 by 2 1/2-inch deep or 8 1/2 by 3-inch deep round cake pan with baking spray. Make a decorative design in the bottom of the pan with 6 or 7 geranium leaves, underside of the leaves facing up. Set aside.
- Mince the remaining 2 or 3 leaves and set aside.
- Preheat the oven to 350F.
- Blend the olive oil and sugar together until smooth in a stand mixer on medium speed or with a hand-help electric mixer. Add the egg yolks, one at a time and blend in well after each addition. Stir in the lemon juice and add the Half & Half on low speed. The batter will look curdled but will smooth out when the flour is added.
- Sift the flour, baking powder and salt together. On low speed gradually incorporate the flour mixture into the batter. Stir in the lemon zest and the minced leaves.
- In a separate bowl, beat the egg whites until soft peaks form. Gently fold the whites into the batter. Pour into the prepared pan.
- Bake for 1 hour and 20 minutes or until a wooden pick inserted into the center comes out clean. Cool in the pan or on a wire rack for 30 minutes. Invert to remove the cake; cool completely on wire rack. Dust with powdered sugar and garnish with extra leaves and lemon rind strips if desired.
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