Hello my foodies!
For this week I am sharing a cake recipe that I should have probably called “best of both world” instead. Indeed I have two of my favorite reunited into a cake. When I made the recipe It was hard fr me to take good pictures as the kids kept taking slices while I was shooting. The whole cake was gone in less than 2 hours.
At first I thought they would not like it because of the ginger, but they loved it. The ginger was a little empowering over the hibiscus I would say bu definitely worth it. If you used hibiscus into baking before, you will know that the color turns into a dark purple. Into my Hibiscus cupcake recipe, I used my hibiscus Jam to fill the center. To better enhance the visual, I used a tasteless red food coloring. The dough was already slightly yellow so it worked perfect for the ginger.
This cake is perfect for any occasion and time of the day. Pair it with Hibiscus juice and “BOOM”: explosion of flavor. My recipe for hibiscus juice is available HERE. The juice is perfectly flavored with natural fruit extracts.
Ginger Hibiscus Cake
- 1 1/2 cup flour sieved
- 7 tbsp butter melted
- 2/3 cup sugar
- 3 eggs
- 1 tsp baking powder
- 1 tsp red food coloring
- 1 tbsp ginger grated
- 1 tbsp hibiscus leaves
- 1 tbsp water warm
- Preheat the oven at 350 F
- Put the melted buter into a bowl and add sugar. Mix well.
- Add baking powder.
- Add half of sieved flour.
- Add the eggs and mix.
- Incorporate the remaining of the flour.
- When the dough is smooth, divide it into two equal parts.
- In a small saucepan, add 1 tablespoon of warm water to the dry hibiscus leaves and let infuse for 2 minutes.
- Filter the juice, add to one half of the dough and add the food coloring.
- Add grated ginger to other half of the dough and mix.
- Into your non stick pan, pour the dough into layers.
- Bake your cake in the oven for 35 minutes.
- Serve and enjoy!