Scented geranium cake with muscat wine

Method

1. Preheat the oven to 180C/gas 4. Grease and line a 23cm spring-form cake tin with baking parchment.

2. Lay the geranium leaves around the base of the tin, upside down, stalk-end pointing towards the centre of the tin.

3. Cream together the butter and sugar until very pale and fluffy, and then gradually beat in the eggs, a little at a time.

4. Fold in the flour and semolina. Spoon the cake mixture into the tin, taking care not to disturb the leaves. Bake in the centre of the oven, for about 45-50 minutes, until the cake is firm but springy to the touch.

5. Take the cake out of the oven, release the spring clip and carefully remove the sides of the tin. Turn the cake gently over onto a cooling rack set over a plate, bottom side up and carefully remove the base of the tin and the baking parchment.

6. Gradually pour the dessert wine evenly over the cake, making sure to soak the edges well, until all the wine has been absorbed.

7. Leave until completely cold, dust with caster sugar and serve with fresh raspberries