Hibiscus Bundt Cake

hibiscuscake1

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.

BUNDT CAKE 

230g Butter
230g Baker's Sugar
230g Self Rising Flour
4 Eggs

Adapted from Peony Lim

  1. Preheat oven to 350
  2. Butter your bundt pan
  3. Cream together the butter and baker's sugar until light and fluffy
  4. Add in your eggs and beat together
  5. Sift your flour and then fold it into your sugar/butter/egg mixture
  6. 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
  7. Bake for 30-40 minutes or until a toothpick through the center comes out clean
  8. Let the cake cool on a rack in the tin for 10 minutes before removing from pan

SYRUP

4 cups water
2 cups granulated sugar
1 cup dried hibiscus flowers
1 teaspoon freshly squeezed lemon juice
1/4 vanilla bean

  1. In a thick bottom saucepan, mix together the water, sugar and hibiscus flowers. Bring to a boil, stirring occasionally
  2. Split and seed the vanilla bean, add to pot along with lemon juice
  3. Stir until sugar is melted then remove from heat
  4. Let the mixture steep for 30 minutes then strain, first through a sieve and then again using cheese cloth to remove fine debris
  5. 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

  1. With a pastry brush, coat the top of your bundt with hibiscus syrup.
  2. 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.
  3. Decorate with edible flowers
  4. Enjoy!
Hibiscus Cake4.jpg

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