Earlier in the week, I shared a recipe for Chicken Mafe, from my Cameroon-themed Kitchen Trotter box. Next, it was time for dessert and the recipe was for Hibiscus & Almond Cakes, which sounded like an interesting combination.
In the kit was this bag of dried white hibiscus flowers, used in a drink called Bissap which is extremely popular in Cameroon. (I will soon be trying that too.) I wasn't sure how these would work in cakes, but they are actually very nice, with a delicate flavour coming through that didn't put the kids off, as I had feared. The little spongy bites are perfect for something a bit different with your morning cuppa !
Hibiscus & Almond Cakes
20g dried hibiscus flowers
1tsp baking powder
pinch of salt
handful of whole almonds
handful of flaked almonds
Preheat the oven to 180°. Beat the eggs and the sugar together.
Whisk in the flour, baking powder and salt.
Melt the butter, mix in the milk and add to the cake batter.
Weigh out your dried hibiscus flowers then blitz them in the food processor to create a powder.
I passed them through a sieve to remove the large bits that were quite hard and gritty. Roughly chop the whole almonds and add those to the mix too.
Give it all a stir and leave it for ten minutes for the flavours to infuse.
Pour into mini silicon muffin cases and sprinkle some flaked almonds over the top.
Bake for ten minutes until they are well risen and spongy when you touch the top. Eat warm or cold.
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