Description
Discover a simple hibiscus flower cake recipe that’s light, fragrant, and perfect for any occasion. Easy steps, vibrant flavor!
Ingredients
Scale
- 1 cup (120 g) all‑purpose flour
- ½ cup (65 g) almond flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup (115 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- 2 large eggs, room temperature
- ¼ cup (60 ml) milk
- ¼ cup (60 ml) hibiscus tea (see note)
- 2 tbsp dried hibiscus flowers, finely chopped
Instructions
- Prep the hibiscus tea. Bring ½ cup water to a boil, add the dried hibiscus flowers, and steep for 5 minutes. Strain and let cool to room temperature. This gives the cake its pink‑orange tint and a gentle floral note.
- Preheat and prepare the pan. Set your oven to 350°F (175°C). Grease a 9‑inch round cake pan with butter and line the bottom with parchment paper. This ensures a clean release.
- Combine dry ingredients. In a medium bowl whisk together the all‑purpose flour, almond flour, baking powder, and salt. Set aside.
- Cream butter and sugar. Using a hand mixer, beat the softened butter and granulated sugar on medium speed until pale and fluffy, about 3‑4 minutes. Scrape down the sides as needed.
- Add eggs. Beat in the eggs one at a time, mixing well after each addition. The mixture should look smooth and glossy.
- Incorporate liquids. Pour in the milk and the cooled hibiscus tea, mixing on low speed just until combined. You’ll notice a beautiful pink‑orange swirl.
- Fold in the dry mix. Gently add the flour mixture to the batter, folding with a spatula until no streaks remain. Over‑mixing will make the cake dense.
- Finish with chopped hibiscus. Sprinkle the finely chopped hibiscus petals into the batter and give a quick fold. The petals add a pop of color and extra flavor.
- Bake. Pour the batter into the prepared pan, smoothing the top with the spatula. Bake for 25‑30 minutes, or until a toothpick inserted in the center comes out clean and the edges are lightly golden.
- Cool and serve. Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack. Dust with a light sift of powdered sugar or drizzle a simple glaze (powdered sugar mixed with a splash of hibiscus tea) if you like extra sweetness.
Notes
- Don’t over‑beat the flour. Once the dry ingredients are added, stop mixing as soon as the batter is smooth.
- Use fresh hibiscus. Older flowers lose their bright color and tartness.
- Room‑temperature eggs. This helps the batter emulsify and rise evenly.
- Check early. Oven temperatures vary; start checking at 22 minutes.
- Gluten‑free option. Substitute the all‑purpose flour with a 1‑to‑1 gluten‑free blend; the almond flour already adds moisture.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg
Keywords: hibiscus flower cake simple