8 Servings
Recipe By: Smithey Ironware
Strawberry, Hibiscus and Almond Skillet Cake by Smithey Ironware
Ingredients
- 1 cup water
- 1/2 cup dried hibiscus leaves
- 1 1/4 cups sugar
- 1/2 teaspoon lemon zest
- 3 large eggs, at room temperature
- 1/4 teaspoon fine sea salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 10 tablespoons unsalted butter, melted and cooled
- 1 cup almond flour
- 1 cup all-purpose flour
- 1/2 cup quartered strawberries
- 1/4 cup sliced almonds
- 1 tablespoon demerara sugar
- Confectioners’ sugar, to serve
Recipe Cloud may earn a small commission when you make a purchase from this link — with no extra cost to you.
Directions
- Preheat oven to 350˚F.
- Bring water to a boil in a small pot or kettle. Place hibiscus leaves in a medium heatproof bowl. Pour boiling water over the leaves and let steep for 5 minutes. Strain through a fine mesh sieve and allow to cool to room temperature. (Discard - or better yet - save and drink the water, aka hibiscus tea!)
- Combine sugar and lemon zest in the bowl of a stand mixer and mix on medium speed for about 20 seconds, breaking up the zest so the sugar is very fragrant. Add eggs one at a time, beating on medium speed for 1 minute between each one. After the final egg has been added, beat on medium-high speed for 3 minutes until mixture is light and fluffy. Reduce speed to low and stir in extracts. Finally, stir in the cool melted butter and remove bowl from the mixer.
- In a separate bowl, whisk together salt, almond flour and all-purpose flour, breaking up any lumps. Add drained hibiscus leaves and toss until coated with flour. Gently fold flour mixture into the batter with a rubber spatula, just until combined.
- Coat a No. 10 Skillet with nonstick spray or a thin layer of softened butter. Pour batter into the skillet and gently press strawberries across the top. Sprinkle with sliced almonds and demerara sugar.
- Bake in preheated oven until golden brown and cooked through, about 50 minutes (a cake tester inserted into the center should come out clean). Transfer to a metal rack and let cool completely before cutting. Dust with confectioners’ sugar and serve. Store in an airtight container at room temperature for up to 3 days.
Chrome Extension
