There’s nothing I like more than a themed bake, and although I’m not huge Valentine’s fan, I couldn’t help making this Hidden Heart cake to take in and share with my colleagues.
This isn’t a bake for the faint-hearted (non-intentional pun). It’s a bit of a faff to be honest and it requires some time, but I think that the end result is worth it when you slice it open.
Gather together these ingredients, x2 as we’re baking two loaf cakes :
175g caster sugar
3 large eggs
handful frozen raspberries
few drops vanilla extract
200g self-raising flour (or plain flour and baking powder like I had to use. Germany might one day drag itself into the baking 21st Century, who knows).
For your first lot of batter you will need COLOUR. I tried this cake out last year using food colouring and it really didn’t take and came out a weird brown instead of red-pink, so this year I have gone natural and used (frozen) raspberries to get a pink hue.
1) Bake a pink/red sponge loaf, you know the drill.
5) Put half of this plain sponge in your loaf tin, meanwhile whip your pink hearts out of the freezer and pop them in a line, nestled in the uncooked mixture.
6) Cover sponge hearts with the rest of the plain sponge mixture.
7) Get it in the oven, bake for 45-ish minutes or whenever it looks done.
So I’ll admit, it is a bit fiddly and you have to really want to go to the effort of putting a heart in a cake, but isn’t it cute?
ps: Also an acceptable cake any other time of the year and also works with other simple shapes like a star.