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
1 loaf pan-
The Cake Batter
good vanilla extract
zest of lemon
1/2 +2 tbsp cups
plain greek yogurt, I used 0%
Once the batter is split
hibiscus powder, made from approx. 3 tbsp dried
juice of 1 meyer lemon
In This Recipe
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.