Lemon Geranium Cake - cooking recipe

Ingredients

10 lemon-scented geranium leaves, well washed and dried
2 tablespoons milk
2 eggs
8 tablespoons caster sugar
8 tablespoons whipped margarine
10 tablespoons self-raising flour
1 pinch salt
1 teaspoon baking powder
1 cup jam

Preparation

Place leaves and flour in an airtight container for two hours, pressing the leaves and stirring occasionally.
Remove leaves and arrange on the base of a greased cake tin.
Place the rest of the ingredients into a large bowl and beat all together for two minutes, until mixture is smooth - do not over beat.
Place batter in cake tin on top of leaves and bake at 350 degrees for twenty to twenty-five minutes or until cake begins to come away From the tin sides.
Remove From the tin - the leaves may be removed or left on the base.
Split the cake in half and fill with seedless jam.