Hibiscus Flower Cake
Spoon cake batter into prepared pan. Bake cake for 40-45 minutes or until a cake tester inserted into the middle comes out clean. While the cake is baking, make the hibiscus syrup. Place the dried hibiscus flowers in a small heatproof bowl. Pour 1/2 cup boiling water over the flowers and let steep for 10 - 15 minutes.
Hibiscus Flower Cake
Hibiscus syrup: Place water, dried hibiscus flowers or tea bags, and granulated sugar in a small saucepan. Bring to a boil. Remove from heat and allow to steep for 20 minutes. Strain using a fine mesh strainer. Add lemon juice and stir. To make icing, mix powdered sugar with 2 tablespoons hibiscus syrup.
Hibiscus Flowers
Grease and flour three 9-inch cake pans. 2. In a liquid measuring cup, whisk together the milk and lemon juice; set aside while you start to mix the batter. 3. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, sugar and lemon zest until light and fluffy, about 4 minutes.
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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. Combine hibiscus flowers, boiling water, honey, and lemon juice in small bowl, mashing with fork to ensure flowers absorb liquid evenly.
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Directions: Preheat oven to 350 degrees F, with the baking rack positioned in the lower third of the oven. Lightly grease a 10-cup capacity bundt pan. In a clean coffee/spice grinder or a small food processor, pulse strawberries and hibiscus flowers together with 2 tablespoons sugar until very finely ground.
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Instructions. PREHEAT THE OVEN: Heat oven to 350 degrees F. PREP THE PANS: Grease two 6-inch cake pans with butter or baking oil spray, line them with parchment paper, then grease the parchment paper. MIX TOGETHER DRY INGREDIENTS: Whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
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Grease and flour one 8-inch loaf pan. Step 2 In a small bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. Step 3 In the bowl of an electric mixer, fitted with the paddle attachment, cream butter and sugar at medium speed for about 3 minutes, until light and fluffy. With the mixer at low speed, add almond extract.
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Preheat oven to 350 F. Lightly grease insides of two 8" cake pans, and either line bottoms of pans with parchment or dust with flour; set aside. Rinse and dry the lemons. Finely zest the outer lemon peel; set zest aside. Juice the lemons; measure out 1/3 cup lemon juice, seeded or strained; set aside.
Hibiscus Wedding Cake
Hibiscus Liqueur (recipe above) Directions: Preheat oven to 350F. In medium bowl, stir together flour, salt, baking powder, and baking soda. Set aside. In large bowl, beat together butter and sugar until light and fluffy, about 2-3 minutes. Add eggs one at a time, beating well between additions.
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For the lemon cake: Preheat oven to 350F. Prepare two 8-inch round cake pans by lining with parchment rounds and greasing the sides with butter. Sift together the flour, baking powder and salt. Set aside. In a medium bowl (or in a large measuring cup), whisk together the buttermilk, egg whites, and extracts. Set aside.
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To make the bundt cake, preheat oven to 350°F. Spray a 10-cup bundt pan with cooking spray. Set aside. In a bowl combine the flour and baking powder. In the bowl of a stand mixer fitted with the paddle attachment cream the butter, cream cheese and sugar until smooth. Add the eggs and beat to combine. Add the vanilla extract and milk and beat.
Hibiscus Cake
Step 1. Preheat oven to 350°F. Grease and flour one 8-inch loaf pan. Step 2. In a small bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. Step 3. In the bowl of an electric mixer, fitted with the paddle attachment, cream butter and sugar at medium speed for about 3 minutes, until light and fluffy.
Hibiscus Cake
Preheat oven to 350°F, with the baking rack positioned in the lower third of the oven. Lightly grease a 10-cup capacity bundt pan. In a clean coffee/spice grinder or a small food processor, pulse strawberries and hibiscus flowers together with 2 tablespoons sugar until very finely ground. Transfer to a small bowl and stir in remaining 1/4 cup.
Hibiscus Flower Cake
Preheat oven to 170*C. First blend your dried flowers in a fast blender. I used a ninja blender. In a bowl add in all the dry ingredients together including the powdered hibiscus and mix. In another bowl add together the wet ingredients and mix. Add the wet ingredients into the dry bowl and gently fold together.
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Mix on low speed until thoroughly combined. In a separate medium bowl, combine 1 cup buttermilk, 1/2 cup oil, 2 eggs, and 1 tablespoon vanilla. Whisk together gently until just combined. With the mixer on its lowest speed, slowly add the wet ingredients (from the 3rd step) to the dry ingredients (from the 2nd step).
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