Pink heart cake difficulty*** #107
Cuts into 12
Preparing time: 60 minutes
Cooking time: 75 minutes
Ingredients:
- 225 g slightly salted butter, softened
- 175 g caster sugar
- 3 eggs
- 250 self-raising flour
- 1 teaspoon baking powder
- 100 g ground almonds
- 200 g white chocolate, chopped
- 4 tablespoons milk
To finish
- 5 tablespoons smooth apricot jam
- 750 g white ready-to-roll icing
- sifted icing sugar, for dusting
- 2-3 tablespoons multicoloured sugar sprinkles
- Beat together the butter, sugar, eggs, flour, baking powder and ground almonds in a bowl until pale and creamy
- Sprinkle in 175 g of the chocolate drizzles with the milk and stir gently
- Spoon the mixture into a greased and lined 20 cm round cake tin and level the surface
- Bake in a preheated oven, 160C( 325F), Gas Mark 3, for about 60 to 75 minutes or until just firm and skewer inserted into the center comes out clean
- Turn out on to a wire rack, peel off the lining paper and leave to cool
- Spread the jam over the cake
- Roll out the icing on a surface dusted with sifted icing sugar to a 30 cm round
- Lift over the cake and fit around the side, easing out the folds and trimming off the excess
- Smooth down with hands dusted with icing sugar
- Press a 8 cm heart biscuit cutter into the top and lift away icing inside the cut area
- Melt the remaining chocolate and spread into the heart, then scatter over the sprinkles
- To finish, wrap a pastel-coloured ribbon around the side
- Enjoy!
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