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Sorrel cake with sorrel glaze on a light blue plate with a patterned napkin in the background.
Renee Robley

Light Sorrel Cake

5 from 1 vote
A light Caribbean-inspired sorrel cake flavored with fresh citrus, soaked with sorrel syrup, and finished with a creamy sorrel glaze.
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Prep Time 30 minutes
Cook Time 35 minutes
Cooling time 2 hours
Total Time 7 hours
Servings: 10
Course: Dessert
Cuisine: Caribbean Influenced
Calories: 312
Ingredients Method Nutrition Notes

Ingredients
  

For the sorrel juice
  • 1 cup dried sorrel
  • 1 1/2 cups water
For the cake
  • 160 g all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 3 tablespoons cornstarch
  • 1/2 teaspoon lemon zest
  • 1/2 teaspoon vanilla extract
  • 114 g unsalted butter softened
  • 211 g granulated sugar
  • 1/2 tablespoon orange zest
  • 2 large eggs at room temperature
  • 57 g sour cream at room temperature
  • 1/2 cup sorrel juice
For the sorrel syrup
  • 4 tablespoons sorrel juice
  • 1 1/2 tablespoons granulated sugar
For the sorrel glaze
  • 2 tablespoons cream cheese softened
  • 1/2 cup plus 1 tablespoon powdered sugar
  • 2 tablespoons sorrel juice
  • 1 –2 tablespoons heavy cream

Method
 

Make the sorrel juice
  1. Add the dried sorrel and water to a saucepan and bring to a boil over medium-high heat.
  2. Boil for 5 minutes, then remove from the heat. Cover and let steep until completely cooled.
  3. Strain, discard the sorrel, and set the liquid aside.
Make the cake
  1. Preheat the oven to 350°F. Grease and flour a Bundt pan well.
  2. Whisk together the flour, baking powder, baking soda, salt, and cornstarch. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter until creamy.
  4. Gradually add the sugar, orange zest, and lemon zest. Beat until light and fluffy, about 5 minutes.
  5. Add the eggs one at a time, mixing well after each addition.
  6. Mix in the sour cream and vanilla extract.
  7. Reduce the mixer speed and add one-third of the dry ingredients. Mix just until combined.
  8. Add 1/4 cup of the sorrel juice, followed by another third of the dry ingredients.
  9. Add the remaining sorrel juice, then gently fold in the final third of the dry ingredients with a rubber spatula. Do not overmix.
  10. Spoon the batter evenly into the prepared Bundt pan and gently tap the pan on the counter to release any large air pockets.
  11. Bake for 30–35 minutes, until the cake springs back when lightly touched and a skewer inserted into the cake comes out clean.
  12. Transfer the cake, still in the pan, to a wire rack while you prepare the sorrel syrup.
Make and add the sorrel syrup
  1. Add the sorrel juice and sugar to a small saucepan. Heat over low heat, stirring until the sugar completely dissolves.
  2. Poke holes in the warm cake with a skewer while it is still in the Bundt pan.
  3. Pour the sorrel syrup evenly over the cake. Use a pastry brush to spread the syrup over the surface if needed.
  4. Let the cake sit in the pan for another 10 minutes.
  5. Invert the cake onto a wire rack or serving plate and let it cool completely.
Make the sorrel glaze
  1. Mix the softened cream cheese and powdered sugar until smooth.
  2. Add the sorrel juice and 1 tablespoon of heavy cream. Mix until thick but pourable, adding more heavy cream as needed.
  3. Drizzle or pipe the glaze over the completely cooled cake.
  4. Let the glaze set before slicing and serving.

Nutrition

Calories: 312kcal

Notes

A 10-cup Bundt pan was used for appearance; a 6-cup cake pan also works well.
An electric hand mixer can be used in place of a stand mixer.

Recipe Printed From ThisBagoGirl.com

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