Purple glass cake with hibiscus and cranberry

Ingredients for 4 servings:

• 200 g butter
• 150 g powdered sugar
• 4 eggs
• 150 g flour
• 1 tsp baking powder
• 75 g cornstarch
• 3 tbsp dried hibiscus flowers and leaves
• 4 tbsp cranberries, dried
• 1 tsp sugar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

with detailed instructions for baking glass cakes

The batter is designed for 4 jars of 230 ml each. To ensure the cake can be turned out later, you should use jars with completely straight sides or a slightly wider opening. These are called tumbler jars or sausage jars and can be purchased online or from your local butcher. It doesn’t matter whether you use twist-off jars or preserving jars that can be sealed with a watered-on rubber band. Grease the jars well. Grind the hibiscus petals and the teaspoon of sugar in an electric coffee grinder until they form a pink powder and mix with the powdered sugar. Cream the room-temperature butter and hibiscus sugar until fluffy. Gradually add the eggs. Mix the baking powder with the flour and cornstarch, add to the mixture, and mix to form a smooth batter. Fold in the cranberries and fill the jars with the batter until each is just over half full. Bake at 180°C for about 30-35 minutes. Check if the cake is cooked through with a wooden skewer. Insert the skewer into the batter, pull it out, and if no batter remains, the cake is baked through. Now seal the jars while still hot and let them cool. Condensation may form during cooling, but this will disappear and is not harmful. The hibiscus leaves give the cake a beautiful purple hue and, together with the cranberries, a wonderfully fruity, fresh flavor. Serve with a dollop of whipped cream and a coffee or cappuccino—delicious!