Cassava Flour Lemon Cake with Hibiscus Rose Buttercream (GF)

This gorgeous confection is dense and moist like a pound cake, but has a light crumb thanks to the addition of sour cream. The rosy pink frosting gets both color and flavor from hibiscus flowers in the form of tea, which is more widely available than the flowers themselves.

Ingredients

• 1/2 cup salted butter, softened
• 1 cup granulated sugar
• 2 extra large eggs
• zest from one lemon (about 1 tablespoon)
• 1 1/2 cups Three Spades Cassava Flour 
• 1 teaspoon baking powder
• 1/2 teaspoon each baking soda, sea salt, ground turmeric
• 1/2 cup whole milk (or non dairy milk of your choice)
• 1/4 cup freshly squeezed lemon juice
• 1/4 cup sour cream
• 1 teaspoon pure vanilla extract
• 1 teaspoon lemon extract

For the Hibiscus Rose Buttercream

• 1/4 cup heavy cream
• 2 hibiscus tea bags
• 1/2 cup salted butter, softened
• 3 cups of powdered sugar, sifted
• 1 teaspoon of rose water (optional – but it makes it taste so delicious)
• 1 teaspoon pure vanilla extract
• pinch of sea salt

Directions

1. Preheat the oven to 180°C and grease a standard 8×4 inch loaf pan and line the bottom of the pan with parchment so it overlaps the sides.
2. Beat the butter with a mixer until light and fluffy. Add the sugar and eggs and beat again until light and evenly mixed. Beat in the lemon zest.
3. Add the cassava flour, baking powder, baking soda, sea salt and ground turmeric to the bowl and beat for about 3 seconds to combine the dry ingredients. Add the milk, lemon juice, sour cream and extracts and beat until the batter is smooth.
4. Pour into the prepared pan and smooth the top with the back of a spoon.
5. Bake for 40-45 minutes, or until a toothpick inserted in the middle of the cake comes out clean. Cool in the pan for 10 minutes, then carefully lift the loaf out of the pan using the parchment as a handle and set on a rack to finish cooling completely.
6. Make the buttercream. Heat the heavy cream in a small bowl in the microwave for 30 seconds. Drop the tea bags into the hot cream and let it steep for about 30 minutes, stirring occasionally. The cream will begin to take on the most beautiful pink hue. The longer you let the tea steep in the cream, the darker it will become.
7. When the cream is as pink as you’d like, remove the tea bags and discard them. Beat the butter until light and fluffy in a large mixing bowl. Add the sugar, cream and vanilla and beat until the mixture is smooth and creamy. Taste and if it needs additional salt, add a pinch.

for piping tips go to https://www.agirldefloured.com/