Everlasting Gardener

Joanie Lapic Herb Specialist

Chocolate Rose Geranium Pound Cake

For the cake:
6 pesticide-free rose-geranium leaves
(You can substitute up to 7 drops of rose-scented geranium essential oil, added while making the batter. See link below to order)
3 ½ cups sifted cake flour, substituting up to 1 cup of whole wheat flour
½ cup unsweetened cocoa powder
½ tsp. salt
2 cups unsalted butter, softened
1 2/3 cups xylitol (OR 1 cup raw sugar + 1 Tbsp. Stevia)
8 egg yolks
½ cup Half ‘n’ half
2 tsp. Vanilla extract
8 egg whites
1 cup sugar

1. Butter and flour 10-inch tube pan (angel-food cake pan).
Line bottom of pan with the 6 geranium leaves.
Preheat oven to 350 degrees F.
Sift together flour, cocoa and salt. Mix well and set aside.
2. In large mixer bowl, beat butter at medium speed of electric mixer until creamy.
Gradually add the 1 2/3 cup of sugar, beating until light and fluffy. Set aside.
3. Wash beaters. In small mixer bowl, beat egg yolks at high speed until thick and lemon-colored, about 5 minutes.
Gradually beat into creamed mixture at medium speed.
4. Add flour mixture alternately with cream, beating until smooth after each addition. Beat in vanilla, set aside.
5. Wash beaters. In large bowl, beat egg whites at high speed until soft peaks start to form. Gradually add 1 cup sugar, beating until stiff, glossy peaks form. Fold into batter. Pour into pan, spreading evenly.
6. Bake on bottom rack of oven at 350 degrees F for 1 1/4 to 1 ½ hours, until skewer inserted in center comes out clean.
7. Cool in pan set on rack 10 minutes.
Remove from pan.
Carefully remove leaves. Cool cake on rack.

For chocolate glaze:
Melt white chocolate in top of double boiler over hot water, stirring often until smooth.
to serve:
Arrange cake on serving plate. Drizzle top with glaze. Garnish with rose geranium leaves and blossoms.
Yield: approx. 16 servings.
ENJOY!
(adapted from a "Victoria" magazine recipe)

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