Osmanthus hawthorn cake, a beloved Chinese dessert, delights with its sweet-tart flavor and floral aroma. Here’s a simple recipe to recreate this treat at home.
Ingredients:
500g fresh hawthorns (or dried, soaked first), 200g rock sugar, 100g osmanthus flowers (fresh or preserved), 2 tbsp lemon juice, 1 tbsp gelatin powder (or agar agar for a vegetarian version), and a pinch of salt.
Steps:
1. Prepare the hawthorns: Wash and remove cores from fresh hawthorns. Simmer with 100ml water over medium heat until soft (15–20 mins). For dried hawthorns, boil until tender, then strain to remove seeds.
2. Cook the purée: Mash the cooked hawthorns into a smooth purée. Add rock sugar, lemon juice, and salt; stir until sugar dissolves. Simmer for 5 mins until thick.
3. Infuse with osmanthus: Stir in osmanthus flowers, cook for 2 mins, then turn off heat. Let cool slightly.
4. Set the cake: Dissolve gelatin in 2 tbsp hot water, mix into the purée. Pour into a mold, chill in the fridge for 4–6 hours until firm.
5. Serve: Unmold and slice into squares. Enjoy chilled or at room temperature.
Tips: For a brighter color, add a drop of red food coloring. Adjust sugar based on hawthorn tartness. Store in the fridge for up to a week. This fragrant, chewy cake is perfect as a snack or dessert!
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