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)
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