This cake recipe is deliciously moist due to the addition of natural yogurt, and the hibiscus flavour is introduced as a drizzle syrup, and in a tangy cream cheese icing.
I recently came across dried Hibiscus flowers on one of my many compulsive deli wanderings. Ruby red in colour, it is consumed as a tea, with a tart berry-like flavour, often requiring the addition of sugar to counteract this.
Lemon raspberry hibiscus loaf
– 190g unsalted butter
– 190g caster sugar
– 3 eggs
– 190g plain flour
– 1 tsp baking powder
– 25g natural yogurt
– Finely grated zest 2 lemons
– Handful of fresh or frozen raspberries
– 75g caster sugar
– Handful dried hibiscus flowers
Lemon hibiscus cream cheese icing
– 100g cream cheese
– 1 tbsp natural yogurt
– 2 tbsp icing sugar
– 2 tbsp hibiscus syrup
– Finely grated zest 1 lemon
If hibiscus flowers are hard to find this recipe is delicious as a simple lemon raspberry loaf cake. Simply substitute lemon juice for the hibiscus water in the syrup and omit the hibiscus syrup in the icing. Or ice with a simple mix of icing sugar and lemon juice!
Lemon raspberry cake
1. Preheat the oven to 170°C/315F. Grease and line a loaf tin.
2. Cream together the butter, sugar and lemon zest with an electric mixer (or hand mixer) until pale. Scrape down sides regularly.
3. Beat in the eggs one at a time.
4. Sift together the flour and baking powder into a large bowl.
5. Add the flour to the butter and sugar mixture and mix on slow speed until just combined.
6. Add the natural yogurt and mix again until combined.
7. Pour the batter into the lined tin. Push the raspberries about half way down into the cake so they are dispersed throughout the loaf.
8. Smooth over the top and bake in the preheated oven for approximately 50 mins or until the top is springy to the touch and a skewer inserted into the centre comes out clean.
1. Add the hibiscus flowers to the boiling water and leave to steep for 10-15 mins.
2. Drain the hibiscus water into a small saucepan and add the sugar. Heat until the sugar is dissolved and a syrup formed.
Hibiscus Cream Cheese Icing
1. Mix together the cream cheese, yogurt and lemon zest until combined.
2. Add the hibiscus syrup a little at a time until the desired consistency and taste is achieved (you don’t want it to be too runny).
Assemble the cake
1. When the cake is cooked remove from the oven and leave to cool in the tin for 10mins before turning out onto a wire wrack to cool further.
2. While the cake is still warm, poke holes in the top with a skewer and pour the warm hibiscus syrup over the top.
3. When the cake has cooled completely, cover with the icing and decorate as you see fit! I used candied hibiscus flowers, pistachio praline crumb and thyme flowers. Some fresh raspberries would work equally well!
4. Due to the cream cheese icing this cake needs to be stored in the fridge. Bring to room temperature before serving and consume within 1-2 days.
Cove Cake Design was founded in 2013 by Suzanne Brady. A former scientist, with a PhD in Biochemistry followed by a career working for Cancer Research UK, Suzanne discovered a natural love of baking after becoming a full-time mother in 2008. A keen student, she completed a Professional Masters Certificate in Cake Decorating, Royal Icing and Sugar Flower Techniques at Squires International School and a PME Knightsbridge Diploma in Sugar Flowers. With an eye for perfection Suzanne subsequently honed her skills with online and self-taught techniques. And so in 2013 Cove Cake Design, a nod to the stunning Sandycove area of Dublin where Suzanne and her family call home, began its baking journey.
From the outset Suzanne’s ethos has been to work closely with each client, drawing on a wide source of inspiration to create a bespoke cake unique to each occasion. With a delectable menu reflecting the quality of ingredients sourced and the design precision with which Suzanne decorates each cake it is unsurprising that Cove Cake Design has flourished into a thriving home business whose cakes have been recognised and featured in numerous magazines and blogs from around the world.d