Hibiscus and White Peach Cake
A sophisticated, tender crumb cake infused with floral hibiscus notes and layered with succulent fresh white peaches. This elegant dessert offers a vibrant pink hue and a perfect balance of tart and sweet flavors.
Ingredients
Ingredients
- 2 cups all-purpose flour sifted
- 1.5 tsp baking powder
- 0.5 tsp salt
- 0.75 cup unsalted butter softened to room temperature
- 1 cup granulated sugar
- 2 large eggs room temperature
- 0.5 cup whole milk steeped with 2 tbsp dried hibiscus flowers and cooled
- 1 tsp vanilla extract
- 2 medium white peaches thinly sliced
- 2 tbsp dried hibiscus flowers finely ground for the batter
Notes
Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for 4 days. For an extra touch, dust with powdered sugar or drizzle with a simple hibiscus syrup before serving. Ensure peaches are ripe but firm for the best texture.