Strawberry, Hibiscus and Almond Skillet Cake

Preheat oven to 350˚F.

Bring water to a boil in a small pot or kettle. Place hibiscus leaves in a medium heatproof bowl. Pour boiling water over the leaves and let steep for 5 minutes. Strain through a fine mesh sieve and allow to cool to room temperature. (Discard - or better yet - save and drink the water, aka hibiscus tea!)

Combine sugar and lemon zest in the bowl of a stand mixer and mix on medium speed for about 20 seconds, breaking up the zest so the sugar is very fragrant. Add eggs one at a time, beating on medium speed for 1 minute between each one. After the final egg has been added, beat on medium-high speed for 3 minutes until mixture is light and fluffy. Reduce speed to low and stir in extracts. Finally, stir in the cool melted butter and remove bowl from the mixer.

In a separate bowl, whisk together salt, almond flour and all-purpose flour, breaking up any lumps. Add drained hibiscus leaves and toss until coated with flour. Gently fold flour mixture into the batter with a rubber spatula, just until combined.

Coat a No. 10 Skillet with nonstick spray or a thin layer of softened butter. Pour batter into the skillet and gently press strawberries across the top. Sprinkle with sliced almonds and demerara sugar.

Bake in preheated oven until golden brown and cooked through, about 50 minutes (a cake tester inserted into the center should come out clean). Transfer to a metal rack and let cool completely before cutting. Dust with confectioners’ sugar and serve. Store in an airtight container at room temperature for up to 3 days.