raspberry-hibiscus-poke-cake

Raspberry-Hibiscus Poke Cake

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This recipe puts a modern spin on the retro poke cake, a popular 1970s dessert made by poking holes in a sheet cake and pouring in bright Jell-O for a moist, groovy-looking crumb. In this case the gelatin mixture gets its fruit flavor and color from a combination of hibiscus and fresh raspberries, a take on Celestial Seasonings Red Zinger tea. The whole thing is topped off with a marshmallow whipped cream frosting. Chopsticks are the ideal size for poking the holes in the cake, but the slender handle of a wooden spoon or fork will also work. —BA Test Kitchen

Ingredients

12 Servings

Cake

1

cup (2 sticks) unsalted butter, room temperature, cut into pieces, plus more for pan

3

cups (345 g) cake flour

tsp. baking powder

1

tsp. baking soda

½

tsp. Diamond Crystal or ¼ tsp. Morton kosher salt

2

cups (400 g) sugar

6

large egg whites

2

tsp. finely grated lemon zest

1

tsp. vanilla extract

½

tsp. almond extract

cups buttermilk

filling

2

12-oz. bags frozen raspberries, thawed

1

Tbsp. unflavored powdered gelatin

½

cup (100 g) sugar

¼

cup dried hibiscus flowers

topping and assembly

1

10-oz. bag mini marshmallows

1

tsp. vanilla extract

cups heavy cream, divided

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