After reading through all your suggestions on instagram the other week, I got super inspired by @arthurandelliot’s request for a recipe that had both rhubarb and hibiscus. They both have such a wonderfully tart flavor to them and such vibrant hues, so I knew I wanted to combine them in a sweet and creamy cake that would balance out their tartness. So, for the cake bit I made a lemon olive oil cake (it came out suuuuuuuper golden, like real sunshine yellow.), and then cooked some rhubarb down with sugar to create a jam that went between the cake layers, and then frosted the outside of the cake with a hibiscus and cream cheese buttercream. The key to a good buttercream frosting is to beat it for a long time with the paddle attachment to make it really light, airy, and fluffy. Luckily, my KitchenAid stand mixer makes this very easy to accomplish! I also have a little something exciting for you guys, too The generous folks at KitchenAid are giving away One (1) KitchenAid® Custom Metallic® Series 5 Quart Tilt-Head Stand Mixer, it’s the same one I have at home and absolutely love (plus that copper color really pops on any kitchen counter!) You can enter via instagram HERE and through the link below, best of luck friends!!!
All colors are subject to availability. Must be a resident of the United States to enter.
The prizes include: One (1) KitchenAid® Custom Metallic® Series 5 Quart Tilt-Head Stand Mixer (KSM152PSCP)
As for all the flowers adorning this post, my apple, pear, peach, and cherry trees have exploded with blossoms and I’ve been soaking up all their colors over the past couple weeks. The peach one has a bright magenta hue to it, the apple one is white with touches of soft pink, the pear is white, and my cherry blossom is white as well. I bet you’re wondering what these lovely pink blossoms are in these photos, well I clipped a cutting from one of the trees along the running trail behind my house. They’re *loaded* with these gorgeous pink pom pom-like flowers, and the leaves of the tree are a deep burgundy color, which makes for quite the striking contrast! I hope you enjoy looking through the images and give this tasty cake a go
Created by Eva Kosmas on May 18, 2017
Hibiscus Cream Cheese Buttercream
- 8 ounces unsalted butter
- 2 tablespoons crushed dried hibiscus petals
- 8 ounces cream cheese, softened
- 3 cups powdered sugar
- 1/4 teaspoon vanilla extract
Lemon Olive Oil Cake
- 1 cup granulated sugar
- 2 eggs
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3/4 teaspoon ground ginger
- 1/2 teaspoon ground cardamom
- 1/4 cup freshly squeezed lemon juice
- 3/4 cup creme fraiche
- 2/3 cup extra virgin olive oil
- 1 tablespoon plus 1 teaspoon freshly grated lemon zest
- 1 1/2 teaspoons vanilla extract
- 2 cups sliced rhubarb (about 5 ounces)
- 3/4 cup granulated sugar
- 2 tablespoons water
Hibiscus Cream Cheese Buttercream
- Melt the butter in a small frying pan over low heat. Add the hibiscus petals and cook for 5 minutes, then remove from heat and allow the petals to steep in the butter for 30 minutes, stirring every 5 minutes to help the petals release their color.
- Puree the mixture in a blender or food processor, then place it in a small bowl and allow it to rest at room temperature until it solidifies (to speed this up you can place it in the refrigerator for 30 minutes, stirring it every 10 minutes to keep it cooling down evenly throughout.)
- In the bowl of an electric stand mixer fitted with a paddle attachment, beat together the cream cheese and hibiscus butter at medium speed until completely smooth. Reduce speed to low and add the powdered sugar and vanilla extract, mixing until combined and then raising the speed to medium. Beat the mixture until smooth, light, and fluffy, about 5 minutes more.
- For the rhubarb jam, bring the rhubarb, sugar, and water to a boil in a small saucepan over medium high heat. Reduce heat to low and continue cooking until the mixture turns jammy and the rhubarb disintegrates, about 15 minutes, stirring every few minutes. Remove from heat and set aside to cool to room temperature.
Lemon Olive Oil Cake
- Preheat the oven to 350 degrees Fahrenheit. Grease 3 (8-inch) cake pans and line the bottoms with parchment paper and set them aside.
- Stir together the flour, baking soda, baking powder, ginger, and cardamom in a medium bowl and set it aside.
- Beat together the sugar and eggs in the bowl of an electric stand mixer fitted with the paddle attachment at medium speed until pale yellow and silky. Add the creme fraiche, olive oil, lemon juice, lemon zest, and vanilla extract and mix at low speed until combined. Add the flour mixture in two increments, mixing until just combined.
- Evenly distribute the batter between the three pans, spreading it with a spatula so that it touches the interior edges of each pan. Place them in the oven and bake until lightly golden on top and a toothpick inserted into the center of each comes out clean, about 15 to 20 minutes.
- Remove from the oven and allow to cool for 20 minutes before removing the cakes from the pans and allowing them to cool completely on a wire rack.
- Spread the jam between each cake layer, then frost the outside of the cake with the hibiscus cream cheese buttercream and serve.
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