With Easter just around the corner, we thought we’d bring something a little more create than a Simnel cake to the table this year! This Hibiscus Raspberry Galette Recipe might seem complicated, with all the different elements, but we promise its really not that hard and the effort will be more than worth it!

The Benefits of Hibiscus

Hibiscus belongs to the Mallow family and originates from North Africa — and Southeast Asia — but now happily grows in many tropical and subtropical climates.

It contains vitamin C; a strong antioxidant that is well renowned for keeping our immune systems healthy.

Plus, Hibiscus is also high in iron; a mineral that keeps our immune systems balanced and helps the body to maintain red blood cells. You can read more about the health benefits of Hibiscus here.

Hibiscus Raspberry Galette Recipe
Image Source

Hibiscus Raspberry Galette

This simple raspberry galette recipe is the perfect dessert for Easter Sunday. A galette is an easy French free-form tart, with crisp, all-butter pastry encasing jammy baked raspberries and a melting almond layer. It’s as easy to make as a fruit pie and just as good, if not more delicious!
Prep Time 1 hour 15 minutes
Cook Time 45 minutes
Course Dessert
Cuisine French
Servings 8 Slices


  • Artisan 4.7L Stand Mixer with pastry beater


For the pastry

  • 225g plain flour
  • 1 tbsp sugar
  • ¾ tsp salt
  • 112g cold unsalted butter, cubed
  • 5 ½ tbsp ice cold water
  • 1 egg beaten (for brushing the crust)
  • 1 tbsp demerara sugar (for sprinkling on the crust)

For the almond layer

  • 1 tbsp amaretti cookies, crushed
  • 2 tbsp flour
  • 1 tbsp sugar
  • 1 tbsp ground almonds

For the raspberry filling

  • 600g ripe raspberries, washed
  • 174g sugar
  • 2 tbsp flour
  • Zest of 1 small orange
  • ½ tsp salt

For the hibiscus glaze

  • Raspberries, washed and chopped
  • 108g sugar
  • 14g dried hibiscus flowers


Method for the dough:

  • Attach the pastry beater to the Artisan Stand Mixer and add the flour, sugar and salt into the mixing bowl.
    Turn to speed 1 and add the cubed butter. Turn to speed 3 and mix for 30 seconds, then add the water and mix for a further 20 seconds.
  • Transfer the dough to a lightly floured surface and knead it quickly into a ball. Flatten the dough into a round disc, wrap in clingfilm and chill for 2 to 3 hours until hard.

Method for the almond powder:

  • Mix the crushed amaretti cookies, flour, sugar and ground almonds together in a bowl.

Method for the raspberry filling:

  • Cut the raspberries into chunks.
  • Put all the ingredients for the raspberry filling in a bowl and toss. Set aside.

Method for assembling the galette:

  • Preheat the oven to 400°F/204°C/gas mark 6 and place parchment paper on a baking sheet
  • Take the cooled dough out of the refrigerator and form the dough into a circle.
    Lightly flour the work surface and roll the dough out to ⅛ inch thick, about 12”. Fix any cracks by pinching them along the way
  • Carefully transfer the dough by wrapping it around the rolling pin onto the prepared baking sheet. Create a 10-inch circle by sprinkling the almond powder in the centre of the dough leaving a 2” border of plain dough
  • Top the almond powder with the raspberry filling also leaving a 2” border of dough.
  • Take the border dough and fold it over the raspberries to create the galette crust.
  • If the dough is too warm at this point you can pop it back in the refrigerator for 15 minutes. You want it nice and cold when it goes into the oven and this step will help the dough keep its shape.
  • Brush the edges of the crust with beaten egg and sprinkle the edges with demerara sugar(optional).
  • Bake for 40-45 minutes or until the crust is golden brown. Turn the galette at the halfway mark. Keep a watchful eye on the crust so it doesn’t get too brown.
  • For the glaze, put the raspberries, sugar, dried hibiscus flowers and a splash of water in a small saucepan and cook over low heat.
    Simmer for about 5 mins. It should be the consistency of syrup or warm jam. Strain into a bowl.
  • Brush the glaze over the raspberries.
    Let it cool for 15 minutes and serve while warm with a scoop of vanilla ice cream or whipped cream
Keyword dessert, easter, baking, Gallette, hibiscus

Hibiscus: KitchenAid’s Colour Of The Year 2023

KitchenAid’s colour of the Year for 2023 is HIBISCUS, inspired by the captivating beauty of the Hibiscus flower.

The vivid fuchsia with a matte finish will spark adventure and fun in the kitchen, inspiring every day makers to experiment with exciting, new recipes.

If you remember, last year’s colour of the year was BEETROOT and we celebrated this with a gorgeous recipe for double chocolate beetroot cake.

The Artisan Tilt-Head 4.7L Stand Mixer, RRP £699, and Artisan K400 Blender, RRP £329,
in NEW HIBISCUS are available from kitchenaid.co.uk and instore at Harrods.

Please sign in or register to leave comments on this page.
Sign up to our newsletters
Follow Us!