Instructions: Preheat oven to 180c/350f/Gas mark 4.

1 Line a 7"/17.5cm cake tin with non-stick baking parchment, or butter and flour it generously.

2 Ensure the geranium leaves are clean and not sprayed with chemicals. Snip enough leaves to cover the tin base and sit them upper-side down. Sift the flour and salt.

3 Beat the eggs and sugar until fluffy. Add the butter and fold in the flour and almonds to make a smooth batter. Add enough milk for a dropping consistency. Gently pour the cake mix into the tin, not disturbing the leaves. Bake for 30 minutes until firm.

4 Once the cake is perfectly cooked, take out of the oven and remove the greaseproof paper. Peel off the leaves, and cool the cake on a rack. Serve on its own or with the fruit compote.

5 For the Fruit Compote: Mix all the ingredients and marinate for at least an hour. For the Rose Scented Geranium Sugar: Bury a handful of rose geranium leaves in a jar of sugar and leave for three days.

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