FISH CAKE DESIGN RECIPES

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PINEAPPLE CAKE RECIPES - BBC GOOD FOOD



Pineapple cake recipes - BBC Good Food image

Travel to the tropics with our easy pineapple cake recipes. Our top picks include classic pineapple upside-down cake and more.

Provided by Good Food team

Number Of Ingredients 1

HIDDEN HEART CAKE RECIPE - BBC GOOD FOOD



Hidden heart cake recipe - BBC Good Food image

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

2 x 175g unsalted butter , softened
2 x 175g golden caster sugar
6 large eggs
2 x 140g self-raising flour , sifted
2 x ½ tsp baking powder
3 tbsp cocoa powder
2 x 85g ground almond
2 x 100ml milk
3 tsp vanilla extract
28ml bottle red food colouring or ½ tsp red food colouring gel
100ml double cream
200g dark chocolate , finely chopped
50g unsalted butter
pink sprinkles (optional)

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

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