It is almost Mother’s day! I would like to say this cake is to celebrate all the moms for being “super woman” and I would also like to say this cake is dedicated to all the moms in my life; but no, this cake is dedicated to all the “not yet moms” of this world; not yet moms like me. So since I am dedicating this cake to myself essentially, I made my favorite combination: a deliciously moist and mouth watering coconut caramel cake.
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!