Hibiscus Loaf Cake
Hibiscus Loaf Cake requires about 2 hours from start to finish. This recipe serves 8 and costs $1.46 per serving. One portion of this dish contains around 9g of protein, 29g of fat, and a total of 585 calories. It is a good option if you're following a lacto ovo vegetarian diet. 150 people have tried and liked this recipe. Head to the store and pick up honey, granulated sugar, whole milk, and a few other things to make it today. It is brought to you by Serious Eats. Taking all factors into account, this recipe earns a spoonacular score of 41%, which is solid. If you like this recipe, take a look at these similar recipes: Sparkling Hibiscus Cocktail , Chocolate & Hibiscus Macarons with Hibiscus-Infused Ganache, and Coconut Sheet Cake with Hibiscus Sauce.
Servings: 8
Ingredients:
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
8 ounces cream cheese, cut into 8 pieces and at room temperature
1 cup dried hibiscus flowers (See Notes)
3 large eggs, beaten and at room temperature
2 1/2 cups (about 12 1/2 ounces) all-purpose flour
1 cup (about 7 ounces) granulated sugar
1/4 cup honey
1 tablespoon fresh lemon juice
1/8 teaspoon salt
1/4 cup sour cream
6 tablespoons unsalted butter, at room temperature
1/2 teaspoon pure vanilla extract
1/4 cup vegetable oil
1/2 cup boiling water
3/4 cup whole milk, at room temperature
Equipment:
loaf pan
aluminum foil
oven
bowl
whisk
spatula
frying pan
wire rack
Cooking instruction summary:
Procedures 1 For the Cake: Adjust oven rack to middle position and preheat oven to 350°F. Wrap 4 layers of heavy duty foil (See Notes) around exterior of 9- by 5-inch loaf pan, then coat interior with baking spray. 2 Combine hibiscus flowers, boiling water, honey, and lemon juice in small bowl, mashing with fork to ensure flowers absorb liquid evenly. Allow flowers to steep until softened and liquid has been almost completely absorbed, about 15 minutes. 3 In medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside. 4 In large bowl, beat butter on medium speed until creamy, about 1 minute. Add oil and sugar and continue to beat until light and fluffy, about 3 minutes. Add eggs in a slow steady stream and continue to beat until completely incorporated, about 1 minute. 5 Decrease mixer speed to low and add flour mixture in three batches, alternating with milk. Scrape sides and bottom of bowl with rubber spatula as needed. Increase speed to medium and beat mixture just until combined, 20 to 30 seconds. Add vanilla and soaked hibiscus flowers beat once more, just to combine, about 20 seconds. 6 Scrape batter into prepared pan. Bake 35 to 40 minutes, rotating cake halfway through baking, until cake tester inserted in center of cake comes out clean. Transfer cake to cooling and cool in pan 10 minutes. Invert cake onto plate or second cooling rack, then revert to original cooling rack so top of cake faces up. Cool completely, at least 1 hour. Serve with spread. 7 For the Spread: Prepare spread while cake cools. 8 In large bowl, beat cream cheese on medium speed until smooth, about 2 minutes. Add sour cream, honey, vanilla, and salt and continue beating until completely smooth, about 2 minutes. Serve with cake.
Step by step:
1. 1
2. For the Cake: Adjust oven rack to middle position and preheat oven to 350°F. Wrap 4 layers of heavy duty foil (See Notes) around exterior of 9- by 5-inch loaf pan, then coat interior with baking spray.
3. 2
4. Combine hibiscus flowers, boiling water, honey, and lemon juice in small bowl, mashing with fork to ensure flowers absorb liquid evenly. Allow flowers to steep until softened and liquid has been almost completely absorbed, about 15 minutes.
5. 3
6. In medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
7. 4
8. In large bowl, beat butter on medium speed until creamy, about 1 minute.
9. Add oil and sugar and continue to beat until light and fluffy, about 3 minutes.
10. Add eggs in a slow steady stream and continue to beat until completely incorporated, about 1 minute.
11. 5
12. Decrease mixer speed to low and add flour mixture in three batches, alternating with milk. Scrape sides and bottom of bowl with rubber spatula as needed. Increase speed to medium and beat mixture just until combined, 20 to 30 seconds.
13. Add vanilla and soaked hibiscus flowers beat once more, just to combine, about 20 seconds.
14. 6
15. Scrape batter into prepared pan.
16. Bake 35 to 40 minutes, rotating cake halfway through baking, until cake tester inserted in center of cake comes out clean.
17. Transfer cake to cooling and cool in pan 10 minutes. Invert cake onto plate or second cooling rack, then revert to original cooling rack so top of cake faces up. Cool completely, at least 1 hour.
18. Serve with spread.
19. 7
20. For the
21. Spread: Prepare spread while cake cools.
22. 8
23. In large bowl, beat cream cheese on medium speed until smooth, about 2 minutes.
24. Add sour cream, honey, vanilla, and salt and continue beating until completely smooth, about 2 minutes.
25. Serve with cake.
Nutrition Information:
covered percent of daily need
