Like I said in my previous post, I really enjoy Moroccan food. I just had to supplement this carrot cake recipe with something from one of my sentimental favorites. So, short story, one of my favorite shows to watch is Andrew Zimmern’s Bizzare Foods, and my favorite episode was when he visited Morocco. Ever since the day I saw that episode, I always wanted to visit Morocco. I have not gotten the chance to yet, but I have certainly started to explore the beautiful culture and food already. My husband had a private floor of a Moroccan beautifully decorated restaurant set up to propose to me… so when I say that I love Moroccan food, it is quite sentimental to me.
A while back, I shared my puff puff recipe and while I raved about my love for those drop donuts, I have a new fried love: Nigerian buns. It might be because there is no wait time for the mixture to rise, or that I prefer the texture in general, but I prefer Nigerian buns over puff puff any day. Now, this love is kind of complicated because I generally do not like the way buns is prepared sometimes. I like the simple and easy version of buns, no milk, no eggs. Eggs change the texture of buns to one I find undesirable, and milk gives it an odd flavor that I personally do not prefer.
I love cake! Can you tell? This year, I resolved to learn how to make great cakes, and this is my learning platform, so I thought I’d start with one of my favorites: earl grey cakes. Everyone who knows me, also knows that I absolutely love my teas. I am not talking about the simple yellow label stuff, but interesting fruit, herbal and unusual teas that have complex flavors you can enjoy without milk or sugar. Two of my favorite teas are earl grey tea and a hibiscus tea that is commonly known as ‘zobo’ in Nigeria (also called Sorrel or bissap depending on where you’re from). If you’re looking to try that out by the way, I have a recipe for some refreshing hibiscus iced tea right here.
I have tea and cake all the time, and I love both of them together not just separately, so a “stroke of genius” (not really, more like hunger) hit me one day: what is the best way to enjoy both my loves at one time? A Tea cake! Today, I am sharing the recipe created from two of my favorite teas: an earl grey cake with a creamy hibiscus frosting all in one cake. The result was a delectable hibiscus frosted, earl grey cake, which I seriously hope you get to try because of how delicious it is. Who knew you could create something so good out of earl grey and zobo? If you end up making it, let me know how you get along. You might have to make an excess of hibiscus frosting because if you’re like me, you’ll be licking a lot of the frosting before it even gets on the cake!