Hibiscus Lemony Cake

READY IN: 55mins
SERVES: 20
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Strain saving the zest using half for the cake and half for the icing. Mincing the zest fine.
  • You can also use a couple of the hibiscus flowers that was soaked fine minced in both the cake and frosting.
  • Preheat oven to 350 degrees.
  • Placing rack in middle of the oven.
  • Spray 9x13 baking dish.
  • In a bowl sift the flour, baking powder and salt.
  • 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.
  • Add one egg at a time till all combined.
  • 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.
  • Bake 32 minutes.
  • Icing:
  • 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.
  • Add lemon juice and sugar blending till light and creamy. Chill till ready to ice cake.
  • While cake is warm pierce holes throughout the cake. Spread a thin layer of jelly over cake,.
  • Cool cake.
  • Ice cake once cooled.
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