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Strawberry, Hibiscus and Almond Skillet Cake

Strawberry, Hibiscus & Almond Skillet Cake

Serves 8

1 cup water
1/2 cup dried hibiscus leaves
1 1/4 cups sugar
1/2 teaspoon lemon zest
3 large eggs, at room temperature
1/4 teaspoon fine sea salt
1 teaspoon vanilla extract
1/2 teaspoon almond extract
10 tablespoons unsalted butter, melted and cooled
1 cup almond flour
1 cup all-purpose flour
1/2 cup quartered strawberries
1/4 cup sliced almonds
1 tablespoon demerara sugar
Confectioners’ sugar, to serve


Strawberry, Hibiscus & Almond Skillet Cake

1

Preheat oven to 350˚F.

2

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!)

3

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.

4

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.

5

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.

6

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.


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