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Sweet geranium leaves and Blackberries cake on a plate with tea mug

Sweet Geranium Blackberries recipe


  • 265 g icing sugar
  • 75 g GF plain flour (I used brown rice flour)
  • 150 g ground almonds
  • 1 lemon (zest)
  • 5 sweet geranium leaves 
  • 6/7 eggs whites
  • 265 g melted butter
  • blackberries


  • Grease a 10 inch (25cm) tart tin with a removable base. I use some of the melted butter and flour.
  • Preheat the oven to 200°C.
  • Sieve flour and icing sugar together into a bowl and the then stir in the ground almonds, lemon zest and finely chopped sweet geranium.
  • In a separate bowl whisk the egg whites until they are just frothy. You just need to whisk for about a minute, you aren’t looking for soft peaks, just a bit of air in the egg whites.
  • Add the egg whites and melted butter to the dry ingredients. Mix until just combined and then pour the mixture into the prepared tart tin.
  • Arrange your fruit on top of the batter.
  • Bake in the pre-heated oven for about 10 minutes at 200°C and then reduce the temperature to 180°C for 15 minutes or until golden brown.
  • Serve solo for an afternoon coffee break or with softly whipped cream for dessert.