This orange hibiscus loaf cake is insanely moist, the perfect mix of sweetness and tartness and is super easy to make. Trust me on this one, you will LOVE this cake.
This cake recipe was developed from my orange bundt cake recipe and since I am such a cake nerd, I thought I’d geek out and breakdown the recipe development process for you.
If you want to get into the nerdy details, read on
Recipe Development Process: Orange Hibiscus Loaf Cake Recipe
Adapting the pan sizes: the major job.
So I had the concept/idea down. I wanted to develop an orange loaf cake recipe from my orange bundt cake recipe. I decided to go for a recipe I was familiar with and a recipe that worked as that is the foundation of developing cake recipes. Start small and start with a recipe you are familiar with.
Obviously, my orange bundt cake recipe was larger than the loaf pan so it meant I had to scale down. To scale down, I checked how many cups of batter my bundt pan could hold. I did this by filing up the bundt pan with water using a measuring cup (1 cup). My bundt pan holds 10 cups of batter.
Next, I found out how many cups of batter my small loaf pan holds. Again, by filling up the pan with water using a measuring up. My small loaf pan holds 6 cups of batter.
Now I admit, I am awful with mathematics but the first thing I thought was; “half the bundt cake recipe”
The reasoning? Since the whole bundt cake recipe fits into a 10 cup cake pan, half of the recipe would fit into half of a 10 cup cake pan- which is a 5 cup cake pan.
Unfortunately, I didn’t have a 5 cup cake pan.
I could have baked half of the bundt cake recipe in my small loaf pan but I felt the 1 cup difference was too much. Assuming half of the recipe was 5.5, I would have gone ahead to bake it in my small loaf pan.
I could also scale the recipe up for a 6 cup pan but meh, I didn’t want to.
Adapting the pan size further
So the next option was to scale the recipe down by 1/3 (that is use 2/3 of the bundt cake recipe)
2/3 of 10 is roughly 6.6 – approximately 7 cups
I went ahead to bake this new adaptation in my 6 cup pan and you can guess what happened- it couldn’t fit into the pan.
I went for the next option which was to scale the recipe down by 1/4 (that is to use 3/4 of the bundt cake recipe)
3/4 of 10 is 7.5 – approximately 8 cups
I had an 8 cup loaf pan, which is the standard 9 x 5 inch pan.
Ding! Ding! Ding! I had a winner
So with a calculator, I got the exact measurements for each ingredient by multiplying the measurement of each ingredient in the original recipe by 3/4.
Since the recipe is also in grams, this was a breeze. (advantages of weighing your ingredients :)) I recommend scaling recipes up or down using gram measurements. It’s a lot more accurate.
Changing the baking method
I tried to see if I could change the method of baking by creaming the eggs and sugar first before adding other ingredients.
I found it didn’t make any difference to the overall texture of the cake so I left the baking method as it was in the original recipe.
Scaling down the eggs: Orange Hibiscus Loaf Cake Recipe
You may be wondering how I was able to scale down the eggs.
I’ve got you.
The original recipe calls for 3 large eggs. This was 188g eggs weighed in their shells. This was the measurement I used when I tested the original recipe for the first time.
So whenever I make the bundt cake, I tend to use the measurement as a guide. I never get the exact 188g but I try to use measurements close to the original 188g. Each time, this comes down to three large eggs.
When I scaled the recipe down by 1/4, I got 141g eggs. In reality, this was impossible to get. The closest I got was 120g of eggs which was 2 large eggs. It was close enough to 141g so I went with it. It worked with the recipe perfectly.
Finally, I swapped the plain yoghurt for buttermilk as they act the same way in recipes and perform the same function.
The reason? I had no yoghurt on hand and was too lazy to pop into the stores 🙂
I decided to pair the orange cake with hibiscus. Hibiscus is well known to be a wonderful complement to citrus and hibiscus citrus pairing is a common with drinks. I actually got the inspiration from a tea blend I saw for sale online.
To incorporate the hibiscus flavor, I had two options; either add ground hibiscus florets into the batter or fold in the dried florets into the batter. There was some back and forth and tons of research and in the end, I went with the latter and decided 20g of dried hibiscus flowers was enough.
The final result of this whole process was an insanely moist, perfect blend of tartness and sweetness.
I highly recommend having this cake with a strong cup of tea.
My mother who was the official recipe tester said this was the best cake she has ever tasted.
If you need any help with cake recipe or cake recipe development in general, let me know and I would be happy to help.
Don’t forget to share with others and if you make this recipe, let me know by tagging me or using #yenumcakery on Instagram.
Happy Caking 🙂
More Orange Cake Recipes:
Orange – Hibiscus Loaf Cake
- 9 x 5 (or 2lb) Loaf Pan
- 1¼ Cup (255 grams) buttermilk
- ½ Cup (109 grams) vegetable oil
- 2 large eggs
- 1 cup plus 2 tablespoons (225 grams) sugar
- 2 cups (235 grams) plain flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- Zest and juice of 1 medium orange
- ¼ cup (20 grams) dried hibiscus florets
- Preheat your oven to 180 degrees and line an 8 cup loaf pan (roughly 9 x 5 inch or 2lb)
- In a jug or bowl, whisk together all the wet ingredients; buttermilk, vegetable oil, eggs and orange juice.
- In a separate bowl, whisk together all the dry ingredients; sugar, flour, baking powder and baking soda
- Make a well in the dry ingredients, add your wet ingredients in bit, stirring to combine after each addition until the wet ingredients have been mixed in.
- Fold your hibiscus petals until incorporated. Don’t over mix as you don’t want to change the colour of your batter.
- Pour your batter into your loaf pan and bake in your preheated oven for 50-55 minutes or until a skewer inserted comes out clean.
- Allow to cool in the pan for five minutes for removing and allowing to cool completely.
- Serve with a cup of tea.