Vanilla Zobo Tea Cake

Time:
Prep: 20 minutes
Bake: 40–45 minutes
Total: ~1 hour 5 minutes

Serves: 8–10 slices

Ingredients

For the zobo tea:
– 1 cup dried zobo (hibiscus) leaves
– 2½ cups water

For the cake batter:
– 2½ cups all-purpose flour
– 1½ tsp baking powder
– ½ tsp baking soda
– ¼ tsp salt
– ¾ cup unsalted butter or margarine, softened
– 1 cup sugar
– 3 large eggs
– 1 cup concentrated zobo tea (cooled)
– 2 tsp vanilla extract
– ½ cup milk

Optional additions:
– 1 tsp lemon or orange zest
– ¼ tsp nutmeg (optional)

Method

1. Boil zobo leaves in water for 10–15 minutes until deep red. Strain and cool completely.
   2. Preheat oven to 170°C (340°F). Grease and line a cake pan.
   3. In a bowl, mix flour, baking powder, baking soda, and salt.
   4. Cream butter and sugar until light and fluffy. Add eggs one at a time.
   5. Mix in vanilla extract and zest if using.
   6. Add dry ingredients alternately with zobo tea and milk. Mix gently.
   7. Pour batter into pan and bake for 40–45 minutes until a toothpick comes out clean.
   8. Cool slightly, turn onto rack, slice, and serve.

Nutrition (approx. per slice)

– Calories: 290 kcal
– Carbohydrates: 42 g