Hibiscus Nectar Cake
Elevate your dessert game with this stunning Hibiscus Nectar Cake, a show-stopping fusion of floral elegance and zesty sweetness. This moist and tender cake is infused with the vibrant essence of dried hibiscus flowers, giving it a delicate pink hue and a tart, fruity flavor that's perfectly balanced by a buttery crumb. Topped with a glossy hibiscus and lemon glaze, this cake is as visually striking as it is delicious, making it an ideal centerpiece for any celebration or afternoon tea. With simple ingredients and a straightforward preparation process, this recipe not only delights with its unique flavor profile but also brings a touch of sophistication to your baking repertoire. Perfect for spring gatherings, brunches, or as a giftable treat, the Hibiscus Nectar Cake is guaranteed to impress! Keywords: Hibiscus Nectar Cake recipe, floral cake, hibiscus dessert, hibiscus glaze, spring cake recipe.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 cups Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 0.75 cups Unsalted butter
- 3 large Eggs
- 0.75 cups Whole milk
- 0.5 cups Dried hibiscus flowers
- 1 cups Water
- 1 cup Powdered sugar
- 2 tablespoons Fresh lemon juice
Instructions
Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
In a small saucepan, combine the dried hibiscus flowers and 1 cup of water. Bring to a boil, then reduce the heat and let it simmer for 5 minutes. Strain the mixture, reserving the hibiscus liquid. Allow it to cool completely.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the butter and granulated sugar together using a hand or stand mixer until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in 1/4 cup of the cooled hibiscus liquid and mix until combined.
Gradually add the dry ingredients to the wet mixture in three additions, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined; do not overmix.
Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
To make the glaze, whisk together the powdered sugar, lemon juice, and 2 tablespoons of the reserved hibiscus liquid until smooth. Adjust the consistency with more powdered sugar or hibiscus liquid if needed.
Drizzle the glaze over the cooled cake, allowing it to drip down the sides. Let the glaze set before serving.
Nutrition Facts
Calories |
3500 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.3 g | 122% | |
| Saturated Fat | 50.5 g | 252% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 766 mg | 255% | |
| Sodium | 2383 mg | 104% | |
| Total Carbohydrate | 632.9 g | 230% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 436.1 g | ||
| Protein | 50.9 g | 102% | |
| Vitamin D | 5.1 mcg | 25% | |
| Calcium | 632 mg | 49% | |
| Iron | 24.7 mg | 137% | |
| Potassium | 801 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
