Is a perfect family meal desert in which rose-scented pelargoniums leaves impart a subtle and exotic flavor that blends perfect with fresh fruit. Of course canned fruit are convenient, but best for this are fresh fruit: banana, apricot, strawberries, pears, cherries or raspberries.
You can try it, also, with lemon or mint-scented pelargonium leaves.
Banana fruit bread with rose-scented pelargonium recipe:
Ingredients for 1 large baking pan (10-12 servings):
- 5 eggs
- one pinch of salt
- 1 cup sugar
- 1 - 1/2 cup white flour
- 1/2 cup sunflower oil
- 10 tsp boiled water
- 1 tsp fine chopped rose scented pelargonium fresh leaves
- 5 tsp blended fruits (or jelly)
- 1 cup of small pieces of fruit
- fresh scented pelargoniums leaves to coat the tray and garnish.
- 1 Tbsp of the butter (margarine) for lubricate the baking pan
How to prepare it:
In a medium bowl whisk the white of the eggs with a pinch of salt to turn into a foam, then add sugar and whisk until it will turn into a cream.
Mix well with eggs yolk, boiled water, sunflower oil, chopped scented pelargonium (geranium) leaves, blended fruits or jelly (my option was raspberries jelly) and in the last add the flour.
Preheat oven to 350°F. Lubricate a large baking tray with butter, coat it with fresh leaves and fill it with the dough prepared. On top add the small cubes of fruits (I like banana), then bake it in the oven about 50 minutes (check if a toothpick inserted in center comes out clean).