![]() The hibiscus flavoring for the cake comes in the form of a luxurious hibiscus liqueur that is drizzled over the cake while it is still warm. It keeps beautifully for several days and, as long as it’s covered, does not dry out. It is a lovely, buttery, moist cake flavored with rich vanilla. The cake used in this recipe is simplicity itself and doesn’t have a hint of hibiscus in it. It is well worth the effort, though, as you’ll discover with one bite of this delicious hibiscus cake recipe. ![]() Hibiscus is precious, indeed, for it is tedious work to remove the calyx from the bright green round seed pod. It is also considered to be incredibly healthy for you as an anti-inflammatory, antioxidant, and promoter of low cholesterol, good blood circulation, and regulated blood pressure. In Australia, hibiscus is called rosella and is a wildly popular hero of jams, syrups, liqueurs, and teas. The hibiscus used in tea and baking is not the flower of the plant, but rather the calyx, the red- or magenta-colored part of the plant that forms after the flower has died and fallen off. Thankfully, the lack of hibiscus coloring does not detract from this otherwise scrumptious cake. Inexplicably, the moment I began drizzling the ruby red hibiscus liqueur over the pale yellow cake, the color simply disappeared, leaving in its wake taste, fragrance, but only the palest of pink coloring. When I first made this cake, I had visions of the rich red hibiscus imparting its taste, fragrance, and color - but alas, due to scientific machinations beyond my comprehension, the color did not oblige. We get to celebrate two of those three things in our hibiscus cake recipe, otherwise known to us as the Magical Disappearing Color Cake. Hibiscus is one of those amazing things that delights with not only its taste, but also its color and fragrance.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |