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Author Notes: aqua de jamaica is a sweet and bright drink popular in latin cuisines, made with a hibiscus flower tea. My boyfriend had made it for my birthday last year, and I loved it so much, I decided to go out and buy some hibiscus.... and I ended up buying a whole pound in bulk! I was inspired by the many recipes I have seen lately for desserts using matcha powder. The key to this recipe is to grind dried hibiscus in a spice/ coffee grinder until it is a powder. This hibiscus powder creates a lovely purple color and tropical flavor that is a welcome sign of spring in not-quite-spring weather. —Allison R. Stewart
Makes 1 loaf pan-
The Cake Batter
- 5 eggs
- 1.75 cups sugar
- 1 tablespoon good vanilla extract
- zest of lemon
- 1/2 +2 tbsp cups plain greek yogurt, I used 0%
- 2 teaspoons baking powder
- 2 cups All-purpose flour
- 1/2 cup butter, melted
- 1/4 teaspoon salt
Once the batter is split
- 4 tablespoons hibiscus powder, made from approx. 3 tbsp dried
- juice of 1 meyer lemon
- turn oven on to 350 degrees F. Butter and flour a loaf pan.
- In a stand-up mixer, mix eggs with sugar until light yellow and slightly frothy. Add the lemon zest, vanilla, and yogurt, while still mixing to incorporate into the batter.
- Add the dry ingredients ( flour, salt, and baking powder) to the mixer, mixing very slowly, only until flour is mixed in.
- Add the melted butter and mix until a smooth, consistent cake batter.
- Now, separate half of the batter into another bowl. It does not matter which half goes where, nor does it need to be exact.
- Lemon batter: add the freshly squeeze lemon juice, and stir in.
- Hibiscus batter: stir in the freshly ground hibiscus powder into the other half of the batter.
- Place pan in the oven and bake for approximately 70 minutes. Start checking the oven after 50 minutes, and check every 5-7 minutes, until a toothpick, knife, or cake tester comes out clean.