Karine Moulin's pound cake with hibiscus powder

A floral twist to the usual pound cake recipe

While you're fiddling around with the molecular gastronomy kit at home, encapsulating this and freezing that with liquid nitrogen, we went back to basics and made a pound cake. But, it wasn't just any pound cake. We asked Karine Moulin of Raw Bar, located in Calgary's Hotel Arts, to show us how to add some personality to the classic and she opted for hibiscus powder in this recipe

1 cup unsalted butter
1 1/2 cups honey
5 eggs, organic, if possible
1/2 tsp salt
2 cups organic all-purpose flour
1 tbsp hibiscus powder

Preheat oven to 350 F. 

Line 9- x 5-inch (2 L) loaf pan with double layer parchment paper; set aside.

In large bowl, beat butter until light and fluffy. Beat in sugar until combined. Beat in eggs, one at time and beat each for 1 minute.

Stir in flour, followed by the hibiscus powder. Scrape into prepared pan, smoothing top.

Bake in centre of oven,until cake tester inserted in centre comes out clean, about 1-1/4 hours. Let cool in pan on rack for 30 minutes. Turn out, right side up, onto rack. Let cool completely.