Lenten hibiscus pie
Description
The recipe won't take much time. This recipe uses two types of flour – whole‑grain wheat flour and rice flour, which can be replaced, if necessary, with the same amount of high‑grade or first‑grade wheat flour, although this will reduce the health benefits of the finished baked goods. Also, keep in mind that when adding very sweet jam to the dough, granulated sugar should preferably be omitted.
Instructions
- 1
Step 1
Prepare all the listed ingredients, keeping in mind that instead of dried petals of the Sudanese rose (hibiscus) you can use hibiscus tea bags (1 piece). And a thick jam (apple, plum, etc.) will be suitable for this pie.
- 2
Step 2
First, pour hot water over the hibiscus tea and let it steep for 4–5 minutes.
- 3
Step 3
While the tea is brewing, combine in a deep bowl the sifted wheat and rice flour, a pinch of salt, baking powder, sugar, and cinnamon.
- 4
Step 4
Remove the rose petals (or tea bag) from the brewed tea and add thick jam, then mix the components.
- 5
Step 5
Gradually pour the liquid mixture into the dry base and whisk the mixture well.
- 6
Step 6
Add sunflower oil to the dough and mix well again.
- 7
Step 7
Spread the resulting sour cream‑consistency dough into the prepared pan and bake in a preheated oven at 180–190 °C.
- 8
Step 8
The cooking time for the vegan hibiscus cake is approximately 40–45 minutes. Cut the cake into serving pieces and serve after it has completely cooled. If desired, the finished cake can be dusted with powdered sugar.