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Hidden heart cake

Hidden heart cake

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A star rating of 4.1 out of 5.12 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus cooling
  • More effort
  • Cuts into 8-10 slices

Slice into this delicious loaf cake and reveal the secret heart design running through the middle - a really romantic bake!

  • Freezable (un-iced)
Nutrition: per slice (10)
NutrientUnit
kcal858
fat60g
saturates31g
carbs65g
sugars42g
fibre4g
protein13g
salt0.6g
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Ingredients

For the cake

For the icing

Method

  • STEP 1

    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.

  • STEP 2

    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).

  • STEP 3

    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.

  • STEP 4

    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.

Goes well with

Recipe from Good Food magazine, February 2014

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Overall rating

A star rating of 4.1 out of 5.12 ratings
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