Hibiscus Bundt Cake
I’ve been wanting to do a summery twist on a cake for a while now. With Hawaii as my inspiration, I chose hibiscus as an accent since it so perfectly captures the feeling of sun, sand, and sea. I love the tangy tart flavor of hibiscus as a tea or juice, but have never really played around with it in other ways.
I was originally drawn to the bundt idea by Peony Lim’s Elderflower Bundt with sugared flowers, which is dainty, and girly. But I wanted something a little less delicate, so I substituted the elderflower with hibiscus. For the syrup, I turned to Sprinkle Bakes' recipe - so easy and so delicious! For whatever reason, my sugared hibiscus didn’t turn out as I wanted, so I used fresh edible flowers instead as decor.
I'm really happy with how it turned out. The hibiscus adds a refreshing tropical flavor, with just the right amount of tang to balance the sweetness, and the color is the perfect pop of pink - feminine and bright, but not too girly. Check below for the recipe and how-to.
- Preheat oven to 350
- Butter your bundt pan
- Cream together the butter and baker's sugar until light and fluffy
- Add in your eggs and beat together
- Sift your flour and then fold it into your sugar/butter/egg mixture
- Pour your batter into your bundt, smoothing it into the sides. Make the sides a little higher than the center to ensure your cake bakes flat
- Bake for 30-40 minutes or until a toothpick through the center comes out clean
- Let the cake cool on a rack in the tin for 10 minutes before removing from pan
4 cups water
2 cups granulated sugar
1 cup dried hibiscus flowers
1 teaspoon freshly squeezed lemon juice
1/4 vanilla bean
- In a thick bottom saucepan, mix together the water, sugar and hibiscus flowers. Bring to a boil, stirring occasionally
- Split and seed the vanilla bean, add to pot along with lemon juice
- Stir until sugar is melted then remove from heat
- Let the mixture steep for 30 minutes then strain, first through a sieve and then again using cheese cloth to remove fine debris
- Let stand at room temperature until cool
Syrup will keep for up to 3 weeks in the refrigerator.
Adapted from Sprinkle Bakes
PUTTING IT ALL TOGETHER
- With a pastry brush, coat the top of your bundt with hibiscus syrup.
- Mix together 1/2 cup icing sugar and syrup. I kind of eyeballed it, but you should end up with a thick paste-like consistency. Be careful, if it's too runny it'll slide off your cake.
- Decorate with edible flowers
Photos by Andy Viernes http://www.andreaviernes.com
Styling by Sasha Moyer Basso http://www.sashamoyer.com
Edible Flowers by Gourmet Sweet Botanicals | Plates from Anthropologie | Marble Platter from Sur La Table | Gold cake server and utensils by West Elm | Gray Platter by Heath Ceramics | Nordic Ware Bundt Pan from Amazon |