Due to a cold I’ve been out of the kitchen this week, which means my baking plans have taken a back seat. I’m feeling better now and there was one Valentine’s Day inspired bake that I just had to do.
I love all the hearts and flowers that surround Valentine’s Day and so I decided to combine the two. Using my two heart shaped baking tins and the icing nozzle that during National Cupcake Week I discovered created a rose like pattern, I baked a heart shaped cake with roses.
I’ve gone quite simple with the flavours, a vanilla sponge teamed with almond icing, coloured in pink of course and finished off with edible pearls. From a bird’s eye view, the cake looks pretty good, if I do say so myself, it’s the sides that are less than perfect. I greased the tins and was careful when using a blunt kitchen knife to separate the cake edges from the tin, but the light sponge did crumble in places. Perhaps I left it to cool a little too long in the tins, but it still looks lovely and more importantly, it tastes sweet and delicious. So if you fancy giving it a go too, then the recipe is below. Happy Baking and Happy Valentines!
Vanilla & Almond Heart Cake with Roses
Note: Depending on the size of your heart tins, you may have some mixture left over so why not make a few cupcakes too!
For the sponge:
120g plain flour
140g caster sugar
1½ teaspoons of baking powder
A pinch of salt
40g dairy free butter
120ml dairy free milk
¼ teaspoon of vanilla extract
For the icing:
150g icing sugar
40g dairy free butter
¼ teaspoon of almond extract
Edible pearls for decoration
Preheat the oven 170°C and grease the two heart shaped tins
In a bowl beat together the flour, sugar, baking powder, salt and butter until you get a sandy consistency
Pour in half the milk and then beat until combined
In a separate jug, whisk the egg, remaining milk and vanilla extract and pour into the bowl and beat until combined
Divide the mixture between the two heart shaped tins (and any cupcake cases if there is any mixture left over)
Bake for 20 – 25 minutes until lightly golden or when you insert a skewer in the middle and it comes out clean
Leave on a wire rack to cool
Gently remove the sponge out of the heart shaped tins
Once cooled, make the icing by beating together the icing sugar butter and almond extract
Add the pink food colouring until you get the desired colour
Pop the nozzle in the icing bag, transfer the icing into the bag and cut the tip of the bag as close as possible to the nozzle. Then in circular motions, pipe the icing onto the cakes
To finish the cakes, place the edible pearls either in the centre of the roses or in between the roses