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Strawberry, Hibiscus and Almond Skillet Cake
Ingredients
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
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Instructions
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.
