Hibiscus Swirl Tea Cake

Ingredients (serves 8–10)

• 4 Naugh-Tea Brews Measuring Spoons of Naugh-Tea Brews Hibiscus

• ½ cup hot water

• 1 ½ cups self-raising flour

• ½ cup butter (softened)

• ½ cup sugar

• 2 eggs

• ½ cup milk

• Zest of 1 lemon

Method

1. Brew concentrate – Steep hibiscus in hot water for 10 minutes, then strain. Reduce over low heat until syrupy.

2. Mix batter – Cream butter and sugar. Add eggs, flour, milk, and lemon zest.

3. Swirl it up – Pour batter into a greased tin. Drizzle hibiscus syrup through and swirl with a knife.

4. Bake – 180°C for 30–35 minutes or until golden.

Serving Suggestion

Slice and serve warm with a drizzle of hibiscus glaze or a dollop of cream.

Tips & Variations

• Add fresh raspberries to the batter for a fruity surprise.

• Top with icing sugar and dried petals for decoration.

Why You’ll Love It

A cheeky crossover of baking and brewing — proof that Naugh-Tea Brews Hibiscus isn’t just for your teacup.