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Scented Geranium 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 350F.

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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