Geranium loaves
PREP + COOK TIME 1 HOUR 30 MINUTES (+ STANDING & COOLING) SERVES 16
10 rose geranium leaves (see notes)
2 cups (440g) caster sugar
250g butter, softened
4 eggs, separated
2 teaspoons vanilla bean paste
2 teaspoons finely grated lemon rind
½ cup (75g) cornflour
1½ cups (225g) plain flour
2 teaspoons baking powder
¾ cup (180ml) milk
WHEY ICING
2 cups (320g) pure icing sugar
¼ cup (60ml) whey (see notes)
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bake of the month
Crunchy coconut meringue and tangy rhubarb combine in a mouth-watering slice perfect for a crowd.
ADVANCED - Cooking class
This recipe is fairly technical, and requires time resting the pastry at each stage, so break it over two days if you like. But perservere, it's worth it!
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