Jamaican Sorrel Cake is a spin-off of traditional fruit cake. The petals of the sorrel plant are used alongside a variety of fruits blended with and soaked in Jamaican Rum and Sweet Wine. This is perfect to eat during the festive season and any time sorrel is available to you. Try this simple recipe by Roma’s Kitchen.
Oven
Mixer
200g unsalted butter
2 cups soft brown sugar
5 eggs
1 tbsp lemon juice
½ tsp lemon zest (you can also add ½ tsp orange zest for extra flavor)
1 tbsp vanilla extract
1 tbsp rose water
½ tsp almond essence
3 cups sorrel puree
1 1/3 cups blended fruits
2 ½ cups all-purpose flour
1 tsp cinnamon powder
1 tsp cinnamon powder
1 tsp nutmeg
¼ tsp cloves
1 ½ tsp salt
1 ½ tsp baking soda OR 3 tsp baking powder
1/3 cup sweet red wine/rum
2 tbsp red food coloring
I made this tonight with the ingredients i had on hand, no almond essense, no dried fruits, no red wine, the sorrel pulp was the remains of jelly making, i assume the moisture in it made up for the lack of red wine or rum. The cake is spongy, and rised really well, the sugar amount is just enough even without the sweet wine (and i usually use 25% less sugar in every recipe except in this one seeing that sorrel has a sour taste). I will definitely make again, hopefully before the year ends. I imagine that pouring wine on it after it’s bake will taste alright also.