valentine mini heart cake
Thu, 9 February, 2017
⯆ JUMP TO RECIPE
Valentine’s Day is quite lavishly celebrated between the two of us - there’s a fancy dinner planned in advance and lovingly cooked at home; or there’s an outing to an excellent restaurant which often means a trip to a nice part of the country, a walk if the weather allows or seeing some exciting sights. There are cards, with witty funny message. There are gifts beautifully wrapped, favourite chocolates and a bottle of bubbly.
Not for ME.
It’s me who makes all that effort for the 14th of February for The Weather Man.
Because that’s when his damn birthday falls!
To tell the absolute truth I do get a card too, and a bunch of roses (sometimes); and frankly I don’t care that much for the occasion - another money spinning exercise for the producers of all things red and heart-shaped. But it’s a bit of a pisser as going out has to be moved to another day - 14th is a money spinner for restaurants, too…
This is a ridiculously easy little cake to make - takes all of five minutes to prepare and half an hour to bake. But it might be a nice thing to do for that heart-shaped day.
valentine mini heart cakeServings: 2Time: about 45 minutes
- For the sponge:
- 110g (scant cup) plain flour
- 1 ½ tsp baking powder
- 110g (1/2 cup) caster sugar
- 110g (1 stick) butter, softened
- 2 medium eggs
- 1 tsp vanilla essence
- For the filling:
- good quality raspberry jam
- 200ml (3/4 cup) double cream
- icing sugar, for dusting
1. Preheat the oven to 170C/325F/gas 3. Prepare a rectangular 20 x 30cm flan or cake tin: line it with parchment and grease it lightly, or butter and flour the bottom of the tin.
2. Sift the flour with the baking powder into a large bowl. Add all the other sponge ingredients. Beat with a handheld mixer or in a standing mixer with the paddle attachment for a couple of minutes, until the batter becomes creamy and smooth.
3. Spoon it into the prepared tin and bake for 20-25 minutes until the sponge springs back when lightly pressed. Loosen the sides with a palette knife; turn the cake out onto a wooden board smooth side down, then carefully peel off the parchment. Turn the cake right side up onto a wire rack and cool completely.
4. In the meantime lightly whip the cream.
5. Using a heart shaped biscuit cutter cut out hearts from the cooled sponge. Spread some jam over half the hearts (on the side that was bottoms of the cake) and spoon the whipped cream on the other hearts. Sandwich them together and dust with icing sugar before serving.