National Trust Gardens Podcast | Pelargoniums

Enjoy these classic episodes from our pilot series. For deeper dives into history, nature and adventure be sure to check out our most recent episodes.

In this mini episode, gardener and host Alan power discovers why a walled garden at Stourhead is home to a superb collection of pelargoniums and find out a tasty way they can be used in the kitchen to bake a Geranium Cake.

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For information about visiting Stourhead please visit

https://www.nationaltrust.org.uk/visit/wiltshire/stourhead

Geranium Cake Recipe

Serves: 8 

Cook Time: 50 minutes 

Prep Time: 25 minutes 

Effort: easy

INGREDIENTS 

6-8 rose geranium leaves 

240g butter 

240g caster sugar 

4 eggs 

140g self-raising flour

120 g semolina 

Caster sugar, for dusting 

Fresh cream and rose petals, to serve.

METHOD 

Preheat the oven to 180C/gas 4. Grease and line a 23cm spring-form cake tin with baking parchment. 

Lay the geranium leaves around the base of the tin, upside down, stalk-end pointing towards the centre of the tin. 

Cream together the butter and sugar until very pale and fluffy, and then gradually beat in the eggs, a little at a time. 

Fold in the flour and semolina. Spoon the cake mixture into the tin, taking care not to disturb the leaves. Bake in the centre of the oven, for about 45-50 minutes, until the cake is firm but springy to the touch. 

Take the cake out of the oven, release the spring clip and carefully remove the sides of the tin. Turn the cake gently over onto a cooling rack set over a plate, bottom side up and carefully remove the base of the tin and the baking parchment. 

Leave until completely cold, dust with caster sugar, and serve with fresh cream and rose petals.

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