Total Time
55mins
Prep 20 mins
Cook 35 mins

Hibiscus has a tart flavor, high in vitamin C and lowers blood pressure. And lemon to enhance the tartness and Vitamin C in this cake making it not so guilty. The hibiscus gives the cake and icing a nice flavor and color. Additional food coloring can be added for a more vibrant color. Baking in a 13x9 pan makes in easy to bring to a party. I used Hibiscus Jelly to spread on the warm cake before topping with icing. You can use any berry jelly you like.

Ingredients Nutrition

Directions

  1. Steep the lemon zest and juice, hibiscus in the hot milk till cool. Place in the refrigerator for 6 hours. It will slightly curdle as if making buttermilk. It`s a good thing.
  2. Strain saving the zest using half for the cake and half for the icing. Mincing the zest fine.
  3. You can also use a couple of the hibiscus flowers that was soaked fine minced in both the cake and frosting.
  4. Preheat oven to 350 degrees.
  5. Placing rack in middle of the oven.
  6. Spray 9x13 baking dish.
  7. In a bowl sift the flour, baking powder and salt.
  8. In a food processor pulse butter and 1/2 the reserved zest and 2 hibiscus flowers. Then press on and add the sugar through feed tube. Process till light and fluffy stopping 1/2 way through to wipe side down.
  9. Add one egg at a time till all combined.
  10. Pour in the flour mixture and process while pouring the milk mixture through the feed tube. If a pink cake is desired add a couple drops of red food coloring with the milk mixture.
  11. Bake 32 minutes.
  12. Icing:.
  13. In a food processor pulse to blend cream cheese and butter. Run processor while adding the reserved minced lemon zest and 2 hibiscus flowers form the milk mixture.
  14. Add lemon juice and sugar blending till light and creamy. Chill till ready to ice cake.
  15. While cake is warm pierce holes throughout the cake. Spread a thin layer of jelly over cake,.
  16. Cool cake.
  17. Ice cake once cooled.