Purple Glass Cake with Hibiscus and Cranberry
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g butter
- 150 g powdered suar
- 4 egg (s)
- 150 grams flour
- 1 teaspoon Baking powder
- 75 g cornstarch
- 3 tablespoon flowers - hibiscus leaves, dried
- 4 tablespoon cranberries, dried
- 1 teaspoon sugar
Print Recipe
Pin Recipe Instructions
- The amount of dough is designed for 4 jars of 230 ml each.
- So that the cake can be thrown out of the glasses later, glasses with a completely straight wall or a slightly widened opening should be used. They are called tumbler or sausage glasses, and can be found on the Internet or, for example, from a friendly butcher.
- It doesn`t matter whether you use twist-off glasses or jars that can be closed with a soaked rubber ring.
- Grease the glasses well.
- Grind the hibiscus petals together with the teaspoon of sugar in the electric coffee grinder to a pink powder and mix with the powdered sugar.
- Beat the butter, which is at room temperature, and the hibiscus sugar until frothy. Gradually add the eggs.
- Mix baking powder with flour and cornstarch, add and stir to a homogeneous batter.
- Fold in the cranberries and pour the batter into the glasses until they are each a little more than half full.
- Bake at 180 ° C for about 30-35 minutes.
- Use a wooden stick to check whether the cake is done by inserting the stick into the dough, pulling it out and if there is no leftover dough sticking to it, the cake is well baked.
- Now close the jars while they are still hot and let them cool down.
- When it cools down, condensation can form, which disappears again and is in no way harmful.
- The hibiscus leaves give the cake a beautiful purple color and, together with the cranberries, a nice fruity - fresh taste.
- In addition, a dab of whipped cream and a coffee or cappuccino - delicious!
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