Description

Hibiscus Bliss Cake, a perfect harmony of flavors that brings the beauty of spring to your dessert table. This cake features a soft, fluffy texture and is crowned with a creamy, pink hibiscus-infused vanilla frosting, making it not only a visual delight but also a gastronomic one.

Ingredients

Whole Wheat or Plain White Flour: 1 and 1/2 cup

Dried Hibiscus Flower Powder: 1/4 cup (plus 1 teaspoon for frosting)

Baking Powder: 1 teaspoon

Salt: 1/4 teaspoon

Baking Soda: 1/2 teaspoon

Eggs: 3 medium

Milk: 3/4 cup

Greek Yogurt: 1/2 cup

Honey or Light Unrefined Muscovado Brown Sugar: 1/2 cup

Vanilla Extract: 2 teaspoons

For the Frosting:

Mascarpone or Soft Cream Cheese: 250 grams

Agave or Maple Syrup: 1/3 cup

Double Cream: 180 ml

Vanilla Extract: 1 teaspoon

Instructions

Preparation: Preheat your oven to 170°C (338°F). Prepare your baking tin by lining it.

Hibiscus Touch: Grind the dried hibiscus flowers into a fine powder to infuse the cake with a natural pink hue and unique flavor.

Mix Dry Ingredients: Whisk together flour, hibiscus powder, baking powder, baking soda, and salt in one bowl.

Blend Wet Ingredients: In another bowl, blend eggs, milk, yogurt, honey or sugar, and vanilla until smooth.

Combine: Fold the wet ingredients into the dry mix just enough to blend into a smooth batter.

Bake: Pour the batter into the prepared tin and bake for about 25 minutes or until a skewer comes out clean.

Cool and Frost: Let the cake cool in the tin for 10 minutes, then transfer to a wire rack. Once completely cool, whip the double cream to stiff peaks, fold in the cream cheese, vanilla, sweetener, and a teaspoon of hibiscus powder, and frost the cake generously.