Bissap/Sorrel fruit Cake Hibiscus syrup pulp: 1 cup or dried sorrel leaves 1 cup white sugar 3 cups pf water 1 tbsp rum extract (Halal) 1/2 tsp orange extract *optional 8 clove pods 2 tsp ginger powder 1 cinnamon stick *optional Add all ingredients to a pot. Let sit for 1 day without heat. After siting turn on heat to low/medium a simmer/boil for 30 mins or until the mix reduces by half. Let cool, after cooling you can put all the pulp, clove pods and liquid mixture into a blender and blend till smooth. Should make about 2 cups of paste Cake recipe: Makes 2 layers in 8inch pans 2 cups (250g) all-purpose flour (spoon & leveled) 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 1/2 cup (120ml) canola or vegetable oil* 1 stick of butter melted - equals 1/2 cup (120ml) 4 large eggs 1 cup (200g) packed light or dark brown sugar 1/2 cup (100g) granulated sugar 1 teaspoon Rum extract 1/2 teaspoons pure vanilla extract *non alcoholic 1/4 cup Sorrel paste 1 cup can pineapple bits (or any fruit you would like to add *dried or fresh) Add all dry ingredients together ( flour,salt,baking powder and baking soda) and whisk well to distribute all the ingredients through the flour. Add the eggs,sugars,oil,butter, extracts and sorrel paste into a mixer. mix on medium till the mixture looks creamy and fully incorporated. Slowly add the dry mixture to the wet, 1 half at a time till combined, do not over mix batter. just enough till well combined. after that add the fruit (Pineapples) to the mixture and fold in. Divide into 2 cake pans and bake at 350 degrees for 25-30mins. the batter will look brownish green so it will bake to look grayish when done. *not sure why but i believe the science behind the acid from the pineapple and sorrel make a reaction. its kind of cool! Once done, let sit for 10-15mins to cool them remove from cake pans to a cooling rack. cool for another 20-30mins till cakes are cool to the touch. Sorrel buttercream Icing: This icing is an american style icing but i melted my butter! Recipes: 2 sticks of butter melted 3 cups of powder sugar 1/2 tsp salt 1 1/2 - 2 tbsp sorrel paste Add all these ingredients into a mixer with whisk attachment and whip together on high for 3 minutes. This will cool down the butter and melt the salt into the icing. Mix will look very pink, place in a cool place or refrigerator for 5-7min to harden up a little more. After that time place back on mixer and whip up while also scarping down bowl till the mix lightens up and is air rated. use this icing for the 2 cake layers and make you cake! Should make about 2 - 2 1/2 cups of icing. Just enough to ice the middle layer, sides and top. maybe enough to make some borders! Double recipe if you want to make flowers and decorations on the cake.
