“Perhaps very late, our dreams joined, at the top or at the bottom, up above like branches moved by a common wind, down below like red roots that touch.” -Night on the Island, Pablo Neruda
Need a dreamy show-stopper for your upcoming Galentine’s Day celebration?
Last week’s burst of warm January weather triggered all sorts of ideas, and because my baking is in step with my thinking, I came up with this!
This blooming beauty is anchored by two layers of lemon cake with lemon curd sandwiched in between. The real zing to this fling is the spiced hibiscus buttercream that I whipped up using a marvelous spiced hibiscus jam produced by Stagg Jam & Marmalade! The borderline fruity/floral subtlety of hibiscus provides the alluring antidote that balances the tart bite of all that lemon. Don’t take this jam at face value; spicy notes of cinnamon, clove, and bay leaf are swimming just beneath the surface flavor. I am super excited that I was given the opportunity to collaborate with a brand that generates such a nuanced specialty.
I used dry hibiscus petals found in a hibiscus tea to decorate the top of the cake. I recommend the brand Teapigs (for the biggest petals!).
I’ve been hyper focused on the world of food this past year, and I’ve found that it’s easy to start feeling one dimensional toward your craft. One of my goals for 2018 is to infuse more contemplative depth into my culinary creations. A bite of this lemon hibiscus cake is like taking a bite out of a summery poem that melts on your tongue. What books, music, or other types of art inform your baking?
Scroll down for the recipe!
Lemon Hibiscus Cake
For the Cake: (Originally seen on Martha Stewart)
- 2 1/2 cups all-purpose flour (spooned and leveled), plus more for pans
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon lemon zest
- 2 cups sugar
- 2 large eggs plus 3 large egg yolks
- 2 tablespoons fresh lemon juice
- 1 cup low-fat buttermilk
- Preheat oven to 350 degrees. Butter and flour one 6 inch round cake pan.
- In a medium bowl, whisk flour, baking powder, baking soda, salt, and lemon zest.
- In a large bowl, using an electric mixer, beat butter and 1 1/2 cups sugar until light and fluffy. Beat in eggs and yolks, one at a time. Beat in 2 tablespoons lemon juice.
- Alternately beat in flour mixture and buttermilk beginning and ending with flour mixture; mix just until just combined.
- Pour batter in pan; smooth the top. Bake until cakes pull away from sides of pans, around 40 minutes. Let the cake cool in the pan for at least 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack. When cool, torte the cake into two separate layers.
For the Buttercream:
- 1 cup (2 sticks) unsalted butter
- 3.5 cups powdered sugar
- 2 tablespoons Spiced Hibiscus jam from Stagg Jam & Marmalade
- 1 teaspoon vanilla extract
- Beat the butter in an electric stand mixer until light and fluffy.
- Slowly incorporate the powdered sugar.
- Add hibiscus jam and vanilla to taste.
- One batch covers a 6 inch naked style cake. Consider doubling the batch if you don’t want to see any cake peeking through on the sides.