Raspberry Hibiscus Poke Cake Recipe

Step by Step Method

Step 1

To make the cake: preheat oven to 325 degrees F. Butter a 13 x 9 inch baking dish.

Step 2

In a bowl whisk together the dry ingredients (flour - salt).

Step 3

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).

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

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.