Sorrel Cake Recipe
Sorrel Cake Recipe combines tangy sorrel puree with warm spices to create a moist, flavorful Caribbean dessert. The vibrant red cake is enriched with cinnamon, nutmeg, and almond extract, then topped with a sweet glaze or cream cheese drizzle. This unique cake offers a perfect balance of tartness and sweetness, making it a memorable treat for any dessert lover.
Equipment
- Mixing bowls (2–3)
- Hand or stand mixer
- Sifter
- Whisk or spatula
- Measuring cups and spoons
- 9-inch bundt pan
- Cooling rack
- Small saucepan (if making sorrel puree from scratch)
- Toothpick (for doneness check)
Ingredients
For The Cake:
- 2 cups strained sorrel puree
- ½ cup unsalted butter softened
- 2 cups all-purpose flour sifted
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¾ cup neutral oil e.g., vegetable or canola oil
- 2¼ cups milk
Optional Glaze:
- 1 cup powdered sugar
- 1 –2 tablespoons sorrel concentrate or lemon juice
- A few drops of red food coloring optional, for deeper color
- 2 tablespoons cream cheese softened
- 1 –2 tablespoons heavy cream
- A handful of edible dried hibiscus petals or candied fruit for garnish
Instructions
Get The Oven Ready.
- Start by preheating your oven to 350°F (175°C). Lightly grease your bundt pan and dust it with flour, or just line it with parchment paper if you prefer less mess.
Make The Sorrel Puree.
- If you’re using fresh or dried sorrel, boil it in water until it softens, then strain it to get a thick, smooth puree. Let it cool completely. You’ll need about 2 cups for the recipe.
Cream The Butter And Sugar.
- In a large mixing bowl, beat the softened butter with the sugar until the mixture is pale and fluffy. This should take around 2 to 3 minutes.
Add The Eggs And Flavorings.
- Crack in the eggs one at a time, beating well after each addition. Stir in the vanilla and almond extracts until everything’s nicely mixed together.
Mix The Dry Ingredients.
- In a separate bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
Combine The Wet Ingredients.
- Stir the cooled sorrel puree into the egg and butter mixture. Slowly add the oil and milk. Don’t worry if the batter looks a little curdled that’s normal.
Bring Everything Together.
- Add the dry ingredients to the wet mixture in parts, folding gently with a spatula or mixing on low speed. Stop once everything is just combined. Don’t over mix, or the cake will turn out dense.
Time To Bake.
- Pour the batter into your prepared pan and smooth the top. Bake in the oven for 45 to 50 minutes. You’ll know it’s done when a toothpick poked in the center comes out clean.
Let It Cool.
- Once out of the oven, let the cake rest in the pan for about 10 minutes. Then transfer it to a wire rack and let it cool completely before adding any glaze.
Make The Glaze And Finish It Off.
- Whisk together powdered sugar with either a bit of sorrel concentrate or lemon juice for a tangy glaze. For a richer topping, mix up a cream cheese drizzle until smooth. Pour or drizzle over the cooled cake, and finish with a sprinkle of hibiscus petals or candied fruit for a pretty touch.