In honour of Valentine’s Day I thought I’d share this very yummy idea for heart shaped cakes with a delicious raspberry mascapone filling from the lovely folk at the happy egg co. Enjoy!
Ingredients
- 100g (4oz) Butter, softened
- 100g (4oz) Caster sugar
- 2 the happy egg co. eggs
- 100g (4oz) Self-Raising flour
- 5ml (1tsp) Baking powder
- 2.5ml (1/2tsp) Rose water
For the filling:
- 15ml (1tbsp) Raspberry jam
- 250g (9oz) Mascapone
- 150g (5oz) Raspberries, lightly squashed
- Icing sugar to finish
- Rose petals – suitable for cooking
- Heart shaped mini cake tins or moulds
Heart Shaped Cakes Method
- Preheat oven to Gas 4, 180°C, 350°F
- Place the butter, sugar, eggs, flour, baking powder and rose water into a large bowl and mix together.
- Divide the mixture between 12 individual heart shaped tins/cases.
- Place in preheated oven, bake for about 15 minutes, until well risen and golden.
- Allow to cool. Take out of cake tins/cases
- Cut each cake in half horizontally.
- Very lightly combine together the jam, mascarpone and raspberries.
- Spread a little onto one of the halves of the cake and sandwich together. Dust with icing sugar and rose petals and serve
For some more recipes check out Actually Mummy’s 10 easy strawberry recipes.
OH YUMMY the filling sounds divine, so naughty for my diet but who cares I say haha xx
We can’t be good all the time Jessica!
I’ve seen that you can make normal paper cases heart shaped by putting a marble in the tin to push down the top of the case – wondering if that might work here?
what a lovely idea for cakes! will make a change to see these at a cake sale instead of the usual traditional cupcakes.
I am truly not kidding – my mouth is ACTUALLY watering!