Blackberry & Rose Geranium Cake

Posted on June 14, 2017 by caro.parodi@kylebooks.com in Baking

This cake was inspired by childhood days spent picking wild blackberries. My brothers and I would return home with blackberry-stained fingers and smiles, and, if mum was lucky, a few blackberries left in the basket, with which she would make us this cake.


Serves 8

225g unsalted butter, softened

150g white spelt flour, sifted

50g wholegrain spelt flour, sifted

4 large free-range eggs

1 teaspoon vanilla extract

225g maple syrup

2 teaspoons baking powder

25g cornflour

6 young sweet rose geranium leaves, flattened, plus extra leaves and flowers to decorate

Unrefined icing sugar, for dusting (optional)

For the syrup

4 sweet rose geranium leaves, chopped

50g light honey

juice of 1/2 lemon

for the filling

200ml double cream

1 teaspoon vanilla extract

2 tablespoons honey

250g blackberries


Make the syrup the day before you want to eat the cake. Place 3 of the chopped geranium leaves, honey and lemon juice in a small saucepan. Bring to the boil, then lower the heat and simmer until reduced to about 2–3 tablespoons. Remove from the heat and allow to cool. Taste and add the extra leaf if you like. Leave to infuse overnight, then strain. Preheat the oven to 180ÅãC. Grease and flour a 20cm loose-bottomed cake tin.

In a large mixing bowl, cream the butter with an electric hand mixer, add 2–3 tablespoons of the flours, beat briefly, then add the eggs, one at a time, and beat for a further minute or until the mixture is light and fluffy. Mix in the vanilla extract and maple syrup. Add the remaining flours, the baking powder and cornflour, folding gently to combine. Arrange the whole rose geranium leaves in the bottom of the prepared tin. Scrape in the cake mixture, level the surface and bake in the oven for 50 minutes, or until the centre springs back to the touch. Remove from the oven and leave to cool in the tin. Gently turn the cooled cake out of the tin and place upside down on a board or plate. Carefully peel off the leaves and discard.

To make the filling, whip the cream to ribbon consistency, add the vanilla extract and honey and fold in carefully – do not overmix. Slice the cake in half horizontally; use a skewer to prick holes in the top of each layer and then pour over the syrup. Place the bottom layer on a plate, spread the cream over the top and sprinkle two thirds of the blackberries over the cream. Press the other cake layer on top, dust with icing sugar, if you wish, and decorate with the remaining blackberries and rose geranium leaves and flowers.


Love Bake Nourish by Amber Rose