Hibiscus Lemony Cake Recipes

Steps:

• For the meringue:
• Preheat oven to 250°F. Line a rimmed baking sheet with parchment paper. In a small bowl, whisk together 2 tsp. superfine sugar, cornstarch, and salt, breaking up any lumps; set aside.
• Grind flowers or tea leaves (cut open bags, remove tea, and discard bags) in a spice mill or food processor until very finely ground; set aside.
• Using an electric mixer fitted with a whisk attachment, beat egg whites and cream of tartar or vinegar on medium-high speed until the mixture transforms from frothy soapsuds to soft, opaque peaks, about 3 minutes. You should see tracks from the whisk on the surface of the whites.
• Add the remaining 1/2 cup sugar slowly, 1 tablespoon at a time, beating to incorporate fully before adding the next spoonful, 5-8 minutes total. Continue to beat on medium-high speed until stiff, glossy peaks form, about 2 minutes more. Test to see if sugar is fully dissolved by rubbing a small amount between your fingertips. If it still feels gritty, keep beating until dissolved.
• Sprinkle the sugar, cornstarch, and salt mixture over egg whites and fold in gently with a spatula. Using a fine-mesh strainer, sift 1 Tbsp. reserved ground tea over mixture and fold in gently. Reserve remaining ground tea.
• Using a large spoon, divide meringue into 6 even mounds on the prepared baking sheet. Using the back of the spoon, make a small well in the center of each meringue. Lightly dust 1 tsp. reserved ground tea with fine-mesh strainer over meringues. Reserve remaining ground tea.
• Bake, rotating halfway through cooking time, until outsides are dry and a very pale cream color, 65-70 minutes. Turn oven off and leave door slightly ajar with meringues inside, letting them cool completely, at least 2 hours or up to overnight.
• For the hibiscus syrup:
• Bring 1 cup water to a boil in a small pot. Remove from heat and steep dried hibiscus flowers or tea bags, 4-5 minutes. Strain tea or discard tea bags; if straining, strain into a medium bowl, then return tea to pot. Add sugar and bring to a boil over high heat. Reduce the liquid, stirring occasionally, until a scant 1/4 cup liquid is left, 8-11 minutes-it should be thick with a syrupy consistency. Transfer to a small bowl and chill until cold, about 20 minutes.
• For the lemon-hibiscus cream:
• Using an electric mixer fitted with a whisk attachment, beat cream on medium-low speed in a large bowl until very soft peaks form. Reduce speed to low and gently beat in lemon curd, sour cream, and salt. If necessary, continue whipping until soft peaks return. Drizzle 1 Tbsp. chilled hibiscus syrup over whipped cream. Using a spatula, marble syrup throughout cream, creating dark pink streaks rather than a solid pink cream.
• Assemble the dessert:
• Divide meringues among 6 dessert plates, then top each with a dollop of lemon-hibiscus cream. Using a fine-mesh strainer, lightly dust top of each pavlova with 1 tsp. reserved ground tea total, if desired, and serve immediately.

Steps:

• Steep the lemon zest and juice, hibiscus in the hot milk till cool. Place in the refrigerator for 6 hours. It will slightly curdle as if making buttermilk. It`s a good thing.
• Strain saving the zest using half for the cake and half for the icing. Mincing the zest fine.
• You can also use a couple of the hibiscus flowers that was soaked fine minced in both the cake and frosting.
• Preheat oven to 350 degrees.
• Placing rack in middle of the oven.
• Spray 9x13 baking dish.
• In a bowl sift the flour, baking powder and salt.
• In a food processor pulse butter and 1/2 the reserved zest and 2 hibiscus flowers. Then press on and add the sugar through feed tube. Process till light and fluffy stopping 1/2 way through to wipe side down.
• Add one egg at a time till all combined.
• Pour in the flour mixture and process while pouring the milk mixture through the feed tube. If a pink cake is desired add a couple drops of red food coloring with the milk mixture.
• Bake 32 minutes.
• Icing:.
• In a food processor pulse to blend cream cheese and butter. Run processor while adding the reserved minced lemon zest and 2 hibiscus flowers form the milk mixture.
• Add lemon juice and sugar blending till light and creamy. Chill till ready to ice cake.
• While cake is warm pierce holes throughout the cake. Spread a thin layer of jelly over cake,.
• Cool cake.
• Ice cake once cooled.

Steps:

• Bring hibiscus, sugar, and 8 cups water to a boil in a large pot over high heat. Reduce heat to low and simmer 10 minutes. If using hibiscus flowers, strain mixture through a fine-mesh sieve into a large bowl; discard solids. If using tea bags, discard bags, then transfer mixture to a large bowl. Chill until cold, at least 2 hours. Transfer to a pitcher, pouring slowly so any fine particles remain in bowl. Stir in lemon juice.
• Do Ahead
• Aqua fresca can be stored in an airtight container and chilled for up to 5 days.

Steps:

• Beat butter and shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well.
• Add egg yolks, 1 at a time, beating until blended after each addition. Add extracts; beat just until blended. Set mixture aside.
• Combine buttermilk and sour cream, stirring until blended. Combine flour, baking soda, and salt, and add to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed with an electric mixer until blended after each addition.
• Beat egg whites until stiff peaks form; fold into batter. Fold in coconut, pecans, and cherries. Pour batter into 3 greased and floured 9-inch round cakepans.
• Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
• Spread Cherry-Nut Cream Cheese Frosting between layers and on top and sides of cake. Store cake in refrigerator.
• Frosting:
• Beat butter and cream cheese in a mixing bowl at medium speed with an electric mixer until creamy; mix in vanilla and coconut extracts. Gradually add powdered sugar, beating well.
• Fold in chopped pecans and maraschino cherries.