HIDDEN HEART CAKE RECIPE - BBC GOOD FOOD
Slice into this delicious loaf cake and reveal the secret heart design running through the middle - a really romantic bake!
Provided by Good Food team
Categories Dessert, Treat
Total Time 3 hours 10 minutes
Prep Time 50 minutes
Cook Time 2 hours 20 minutes
Yield Cuts into 8-10 slices
Number Of Ingredients 14
Steps:
- Heat oven to 160C/140C fan/gas 3. Grease a 900g loaf tin and line with a long strip of baking parchment. Cream 175g butter and 175g sugar until light and fluffy. Beat 3 of the eggs and pour in, a little at a time, mixing after each addition. Sift together 140g flour, 1⁄2 tsp baking powder and the cocoa, then fold into the butter mixture along with the almonds. Combine 100ml milk, 11⁄2 tsp vanilla and all the food colouring and add to the batter, then mix until evenly coloured.
- Pour into the prepared loaf tin and bake for 1 hr 10 mins until a skewer comes out clean. Cool for 10 mins in the tin, then transfer to a wire rack. When cool, cut the cake into 4cm slices. Using a 5cm cutter, stamp out the hearts (save any remaining cake for another treat).
- Repeat step 1 to make a second cake mixture – you won’t have cocoa or food colour in this batch. Pour 3⁄4 of the mixture into the prepared loaf tin. Push the bottoms of the hearts into the batter in a tightly packed row. Spoon over the remaining cake mixture, covering as much of the hearts as possible. bake for 1 hr or until a skewer comes out clean. Cool for 10 mins in the tin, then transfer to a wire rack to cool completely.
- For the icing, gently heat all the ingredients over a low heat until combined. Leave to cool, then chill until needed. Spread over the cooled cake and decorate with the sprinkles, if using. Will keep for 3 days stored in a cake tin.
Nutrition Facts : Calories 858 calories, FatContent 60 grams fat, SaturatedFatContent 31 grams saturated fat, CarbohydrateContent 65 grams carbohydrates, SugarContent 42 grams sugar, FiberContent 4 grams fiber, ProteinContent 13 grams protein, SodiumContent 0.6 milligram of sodium
MARY BERRY’S VANILLA CUPCAKES: BEST VANILLA CUPCAKE RECIPE
Find the perfect vanilla cupcake recipe with how-to instructions for Mary Berry's vanilla cupcakes with swirly icing.
Provided by Mary Berry
Categories birthday party baking comfort food dessert
Total Time 40 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 1-12
Number Of Ingredients 12
Steps:
- Preheat the oven to 180°C/gas mark 4. Line a 12-hole muffin tin with paper cupcake or muffin cases.
- Put all the cake ingredients into a large bowl and beat with an electric hand whisk or a wooden spoon until smooth and evenly mixed. Divide the mixture evenly between the paper cases.
- Meanwhile, make the icing. Put the butter, vanilla extract, two tablespoons of the milk, and half the icing sugar in a large bowl and beat until smooth. Beat in the remaining icing sugar, and pour in the rest of the milk if needed to make the icing the right consistency.
- Bake for 20 to 25 minutes, or until the cakes are well risen and firm on top. Transfer to a wire rack to cool.
- Put half of the icing into another bowl and colour it pale pink with the edible colouring (two tablespoons may be enough so add slowly). Carefully spoon this down one side of a piping bag fitted with a number eight star nozzle, then spoon the non-coloured icing down the other side of the bag. Twist the end of the bag to seal the icing in.
- Pipe swirls of the icing on top of each cupcake. Scatter with the edible pink hearts or other sprinkles, to decorate.
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