Author Notes
Almond Cake with Hibiscus Glaze – crunchy on the outside, soft and chewy on the inside. Enjoy with a hot cup of coffee. —Angelina Papanikolaou
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Ingredients
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2 cups
sugar
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4
eggs
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8 ounces
butter, melted
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2 teaspoons
vanilla extract
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2 cups
almond flour
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1 cup
whole wheat pastry flour
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1 teaspoon
baking powder
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2 tablespoons
loose dried hibiscus leaves
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1/2 cup
boiling water
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2 cups
powdered sugar
Directions
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Preheat oven to 350°F and grease bundt pan.
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In the bowl of an electric mixer, cream sugar and eggs until pale.
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Mix in melted butter and vanilla.
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Add almond flour, flour, and baking powder and mix until combined.
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Transfer batter to prepared bundt pan (mixture will be thick). Bake in preheated oven for 45 minutes to 1 hour.
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Remove from oven and let cool for 10 minutes before removing from pan. Cool completely on cooling rack.
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In a glass measuring cup or bowl, steep hibiscus tea with boiling water. Let sit 3-5 minutes.
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Add powdered sugar to a medium mixing bowl. Add ¼ cup of hibiscus tea and whisk until smooth (there should be no clumps of sugar).
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Place cake on a cooling rack over parchment paper. Slowly pour over cooled cake, letting excess glaze drip onto parchment paper.
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Carefully transfer cake to cake stand and enjoy!
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