This recipe was provided by Head 2 Toe owner Jeani Heisz using the hibiscus tea available at her stand, and you can get the honey & eggs at market this week, too!
3 tbsp hibiscus tea
1-1/2 cups boiling water
3 tbsp honey
1 tbsp fresh lemon juice
2-1/2 cups flour
1-1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
6 tbsp unsalted butter (room temperature)
1/4 cup vegetable oil
1 cup sugar
3 large eggs (beaten light and fluffy)
3/4 cup milk (room temperature)
2 tsp vanilla
Grease a 9 x 13″ cake pan. Preheat oven to 350 degrees. Mix the tea blossoms with the boiling water, honey and lemon juice until the flowers are soft to eat. If not, boil for another 10 minutes. Mix together the flour, baking powder, baking soda and salt. In a separate bowl, mix the butter, oil, sugar and eggs. Mix the vanilla, milk, and soaked hibiscus blossoms and alternate adding some of this mixture and the dry ingredients into the wet ingredients. Bake 30-35 minutes. Cool and frost.
Frosting: Mix 8 oz room-temperature cream cheese, 1/4 cup sour cream, 1/4 cup honey and 1/2 tsp vanilla. Beat until smooth and frost the cake.