Tea Drops Adventure Day 11: North Africa!

Traditionally, Hibiscus Tea, also known as Karkadé, is served hot or chilled with ice. It is consumed in some parts of Northern Africa, especially in Egypt and Sudan. In Cairo, many vendors and open-air cafés sell the drink.

2 tsp boiling water
2 tsp sugar + 1/2 cup sugar
1 tsp rose water
6 tbsp unsalted butter, melted
3 large eggs
1/4 tsp salt
1/2 tsp vanilla extract
3/4 cup cake flour measured, sifted
sugar glaze (directions below)
decorations if desired

1. Preheat oven to 375º F. Coat pan with nonstick spray. Melt butter and set aside to cool.

2. Put Glow Tea Drop into a small saucer. Mix the tea with the boiling water, 2 tsp sugar and rose water. Let sit while you prepare the rest of the batter.

3. In the bowl of a stand mixer, beat the eggs, 1/2 cup sugar and salt on medium speed until the mixture is thick and pale in color; about 8 min. Add the tea mixture and stir to combine. Fold the flour by hand with a large rubber spatula a little at a time until all combined. Remove about a cup of the batter and mix with the melted butter; fold this back into the main batter gently until all combined.

4. Spoon the mixture into the pan until the batter is just below the rim. While the cakes bake prepare the glaze:
Sugar Glaze: Combine 1 1/2 cups confectioners sugar, 1/4 cup milk until smooth, a few drops of red/pink food coloring

5. Bake cakes until a toothpick inserted comes out clean, about 11-12 min.
6. Remove the cakes from the pan and while they are still warm spoon the glaze over the cakes. Let cool, decorate and serve!