Jamaica flower or hibiscus tea has become very popular for its many health benefits. In addition to the high supply of antioxidants, it is considered a natural anxiolytic, has a diuretic effect and helps regulate intestinal transit. But what many are unaware of is that hibiscus can be consumed in various ways, not just as an infusion. Here we bring you an exquisite recipe for Jamaica flower cake and chocolate , perfect to sweeten your days. Do you dare to try it?
Ingredients:
For the mass:
For the hibiscus syrup:
- Jamaica flowers or hibiscus: 100 gr
- Sugar: 100 gr
- Water: 500 ml
For the chocolate coating:
- Cream of milk or cream: 250 ml
- Bitter dark chocolate (60% or more cocoa)
Elaboration:
- We started to prepare our cake with hibiscus syrup and Jamaican flowers. In a saucepan, we boil ½ liter of water with the Jamaica flowers and, when the volume is reduced by half, we turn off the heat . We pass the infusion through a strainer to remove the flowers without discarding the liquid.
- We pour the infusion into the same saucepan and bring it back to medium heat with 100 grams of sugar. We stir constantly until the syrup is reduced by half. Then we turn off the fire and let it rest at room temperature.
- We now turn to the dough. First we beat the eggs with ¼ cup of sugar until the mixture is fluffy . At this time, add the coconut oil or melted butter little by little, mixing constantly with the whisk.
- Next, we add the flour with the baking powder and mix until we get a homogeneous mixture without lumps. Finally, we gradually add the hibiscus syrup to the dough and beat until a uniform pink color is achieved.
- Pour the dough into the non-stick mold (or previously greased and floured) and bake in a preheated oven at 180ºC for about 40 minutes. Remove the cake from the oven and let it cool before unmolding.
- While we wait, we take the opportunity to prepare the chocolate coating . Very simple: we heat the cream or cream over a low heat (without letting it boil) and, when it is hot, we pour it over the chopped chocolate. Mix vigorously with a few rods until we achieve a shiny and uniform ganache.
- When the cake has cooled, we unmold it and cover it with the ganache . Ready, we can now enjoy this exquisite cake with Jamaican flowers and chocolate!
An “extra ” tip: If you want to achieve a beautiful presentation for your cake, before serving, decorate it with some hibiscus flowers in syrup.
