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–+ servings

Almond Cake with Hibiscus Glaze

Angelina
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Cake
Servings 1 cake

Ingredients 

  • 2 cups sugar
  • 4 eggs
  • 8 oz butter melted (2 sticks)
  • 2 tsp vanilla extract
  • 2 cups almond flour
  • 1 cup whole wheat pastry flour
  • 1 tsp baking powder

Glaze

  • 2 hibiscus tea bags or 2 tbsp loose dried hibiscus leaves
  • 1/2 cup boiling water
  • 2 cups powdered sugar

Instructions 

  • Preheat oven to 350°F and grease bundt pan.
  • In the bowl of an electric mixer, cream sugar and eggs until pale.
  • Mix in melted butter and vanilla.
  • Add almond flour, flour, and baking powder and mix until combined.
  • Transfer batter to prepared bundt pan (mixture will be thick). Bake in preheated oven for 45 minutes to 1 hour.
  • Remove from oven and let cool for 10 minutes before removing from pan. Cool completely on cooling rack.

Glaze

  • In a glass measuring cup or bowl, steep hibiscus tea with boiling water. Let sit 3-5 minutes.
  • Add powdered sugar to a medium mixing bowl. Add 1/4 cup of hibiscus tea and whisk until smooth (there should be no clumps of sugar).
  • Place cake on a cooling rack over parchment paper. Slowly pour over cooled cake, letting excess glaze drip onto parchment paper.
  • Carefully transfer cake to cake stand and enjoy!
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