Raspberry Hibiscus Poke Cake
April 03, 2022
"chopsticks work well for poking the holes in the cake. Recipe source: Bon Appetit (April, 2021)"
- Serving Size: 1 (197.3 g)
- Calories 446.2
- Total Fat - 11.3 g
- Saturated Fat - 4.9 g
- Cholesterol - 31.3 mg
- Sodium - 9754.5 mg
- Total Carbohydrate - 83 g
- Dietary Fiber - 4.1 g
- Sugars - 54.5 g
- Protein - 6.7 g
- Calcium - 120.6 mg
- Iron - 1.6 mg
- Vitamin C - 3.2 mg
- Thiamin - 0.2 mg
To make the cake: preheat oven to 325 degrees F. Butter a 13 x 9 inch baking dish.
In a bowl whisk together the dry ingredients (flour - salt).
In the bowl of an electric mixer on medium high speed beat sugar and butter together until light and fluffy (3-5 minutes). Add egg whites, one at a time, beating well later each addition and scraping down the bowl as needed -- this will take 3- 5 minutes. Beat in the lemon zest and the extracts (vanilla and almond).
Reduce speed to low and add the dry ingredients in 3 additions, alternating with the buttermilk in 2 additions, beginning and ending with the dry ingredients. Increase speed to medium high and beat for 2 minutes. Pour batter into prepared pan, smoothing top.
Bake for 45-60 minutes or until caked is golden brown and tester comes out clean when inserted in center of cake. Transfer pan to a wire rack and let cool in pan for 15 minutes.
To make the filling : while the cake is cooking, place the raspberries in a fine mesh sieve set over a bowl and using a wooden spoon fresh down on the raspberries until you have 1 cup of juice; discard solids. Sprinkle gelatin over juice and let sit for 10 minutes.
Meanwhile in a bowl combine the sugar, hibiscus flowers and 1 1/2 cups boiling water and let sit for 10 minutes. Strain through a fine mesh side into bowl with the raspberry mixture; discard solids. Whisk until filling is smooth.
Using a chopstick, poke holes into the cake at 1 inch intervals. Pour filling over the cake, letting it seep into the holes. Chill cake while you make the topping so it will set.
To make the topping and assembly: In a saucepan over medium heat, heat the marshmallows, vanilla and 1/2 cup cream, stirring constantly until melted (3-5 minutes). Chill 1 cup cream until ready to use. Let marshmallow cream cool for 30 minutes.
In the bowl of an electric mixer beat the chilled cream until soft peaks form and then scrape in the marshmallow cream and beat until stiff.
Turn cake out onto a platter. Turn right side up and spoon the marshmallow whipped cream on top. Spread to edges, making dips and swirls as desired.
***cake (without the topping) can be made 2 days ahead; wrapped tightly and chilled.
Tips & Variations
No special items needed.