Almond Cake with Hibiscus Glaze – crunchy on the outside, soft and chewy on the inside. Enjoy with a hot cup of coffee.
Sorry I haven’t been posting consistently these past few weeks. I have been extremely busy preparing to move out of my apartment and dealing with everyday situations. On a more positive note, I have a wonderful recipe to share with you!
There are two separate special occasions that inspired me to create this cake. This summer, I will be going to Greece to baptize the sweetest and cutest baby girl. The baptism will follow the parents’ wedding ceremony. It is going to be a beautiful day full of celebrations. In September, my cousin is getting married and I am her Maid of Honor. I am so excited for her wedding day and to be a part of such a special moment in her life!
In Cyprus and Greece, on certain special occasions like when you get married, or when you baptize a baby, it is customary to offer your guests a sweet treat known as “kerastika”. These days, there are a variety of “kerastika” but, the traditional ones are a type of almond cookie. Each region has their own version of this cookie, whether they are amygdalota, pastitsia, or egrolavi. The main ingredients are the same – sugar, ground almonds, and egg whites. These cookies resemble macarons – crunchy on the outside, soft and chewy on the inside.
I experimented a little bit and came up with the perfect recipe for a cake version of these cookies. The cake has a perfect crust with the right amount of crunch. The inside is moist and soft with a chewy center that is similar to marzipan.
I used Anthony’s Goods Premium Almond Flour. Like all of their products, the almond flour is top quality and adds a great flavor to the cake.
I topped the cake with a very simple and easy to make hibiscus glaze. The glaze really takes the cake’s presentation to a whole different level and creates an eye-catching “wow” effect.
Enjoy this cake with your afternoon coffee, or anytime throughout the day – you certainly don’t need a special occasion to make it! This cake will stay moist for about a week, if it isn’t eaten by then!
- 2 cups sugar
- 4 eggs
- 8 oz butter, melted (2 sticks)
- 2 tsp vanilla extract
- 2 cups almond flour
- 1 cup whole wheat pastry flour
- 1 tsp baking powder
- 2 hibiscus tea bags or 2 tbsp loose dried hibiscus leaves
- ½ cup boiling water
- 2 cups powdered sugar
- Preheat oven to 350°F and grease bundt pan.
- In the bowl of an electric mixer, cream sugar and eggs until pale.
- Mix in melted butter and vanilla.
- Add almond flour, flour, and baking powder and mix until combined.
- Transfer batter to prepared bundt pan (mixture will be thick). Bake in preheated oven for 45 minutes to 1 hour.
- Remove from oven and let cool for 10 minutes before removing from pan. Cool completely on cooling rack.
- In a glass measuring cup or bowl, steep hibiscus tea with boiling water. Let sit 3-5 minutes.
- Add powdered sugar to a medium mixing bowl. Add ¼ cup of hibiscus tea and whisk until smooth (there should be no clumps of sugar).
- Place cake on a cooling rack over parchment paper. Slowly pour over cooled cake, letting excess glaze drip onto parchment paper.
- Carefully transfer cake to cake stand and enjoy!
This is a sponsored post written by me on behalf of Anthony’s Goods. All opinions and recipes are 100% mine. If you are looking for more great products, be sure to check out Anthony’s Goods product page.