Orange and Raspberry Heart
If you can't eat raw eggs, substitute with pre-pasteurised egg whites that are either available in a liquid or as a powder that you reconstitute with warm water.
SERVES
1
PEOPLE
PREP TIME
30
MINUTES
COOKING TIME
70
MINUTES
Ingredients
For the cake:
250g soft butter
300g golden caster sugar
the zest of 4 oranges
1 tsp vanilla extract
4 eggs, lightly beaten
300gself raising flour, sieved
160mls freshly squeezed orange juice
2 tbsp raspberry jam
For the icing:
75g soft butter
150g icing sugar
1 tsp vanilla extract
1 tsp beetroot food colouring (or another type of red food colouring)
Method
Preheat your oven to 170°C. This cake mixture will fit in a heart shaped tin which is about 8 inches wide. Grease your tin very well, making sure the butter coats it completely. Add two heaped teaspoons of flour and toss it around inside your tin until all of the butter is coated. Tap out any excess flour. Set aside in a cool place.
Beat the butter, sugar, vanilla and zest until light and fluffy. Slowly add the eggs until combined, adding a spoonful of flour if the mixture begins to separate.
Stir in the flour with a wooden spoon until combined. Add in the juice until a smooth batter is formed.
Scoop the mixture into your tin and bake for about an hour or until a skewer comes of clean. Once the tin is cool enough to handle tap it a few times on a hard surface and shake it gently. Invert the tin onto a large plate and gently tease out the cake. Allow to cool completely.
To make the icing, beat all of the ingredients until light and fluffy and almost doubled in volume.
Cut the heart in half and fill it with the raspberry jam. Coat it in the icing and add your sprinkles.
