Hibiscus Blossom Cake

Preparation: Preheat your oven to 338°F (170°C). Prepare baking tins with parchment paper.
Hibiscus Powder: Pulverize the dried hibiscus flowers into a fine powder using a grinder.
Dry Ingredients: In a medium bowl, combine the flour, hibiscus powder, baking powder, salt, and baking soda.
Wet Ingredients: In a separate bowl, whisk together the eggs, milk, yogurt, honey (or sugar), and vanilla extract until well blended.
Combine: Gently fold the wet ingredients into the dry ingredients until just mixed. Pour the batter into the prepared baking tins.
Bake: Place in the oven and bake for about 25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Frosting: Whip the double cream to stiff peaks. Fold in the cream cheese, vanilla, sweetener, and a teaspoon of hibiscus powder for a lovely pink hue.
Decorate: Once cooled, frost the cakes with the hibiscus-infused frosting.
Preparation Overview:
Prep Time: 7 minutes
Cooking Time: 25 minutes
Total Time: 32 minutes
Serves: 12 slices
Celebrate the vibrancy of spring with every slice of this Hibiscus Blossom Cake, a perfect combination of floral elegance and sweet indulgence.