Simple to make and guaranteed to impress – this “hidden heart” Valentine’s cake should be at the top of your Valentine’s Day desserts list. A gorgeous, delicate lemon sponge meets a raspberry flavoured hidden design, and the pretty pink raspberry drizzle finishes off a truly wonderful (gluten free!) dessert.
Servings10
INGREDIENTS
For raspberry reduction:
- 1 cups (225 g) raspberries, fresh or frozen
For pink hidden heart design:
- 3/4 cup + 1 tbsp (100 g) plain gluten free flour blend (I’ve used a simple shop-bought blend containing only rice, potato and maize fours with no added xanthan gum)
- 3/8 cup (32 g) almond flour
- 1/4 tsp xanthan gum
- 1 1/2 tsp baking powder
- 1/2 cup (100 g) granulated sugar
- pinch of salt
- 1 stick (113 g) unsalted butter, softened
- 2 medium eggs, room temperature
- 1/4 cup (60 mL) milk
- 2 – 3 tbsp raspberry reduction
- 1/2 tsp vanilla paste (or 1 tsp vanilla extract)
- red food colouring or beetroot powder (optional, for a more intense colour)
For lemon loaf cake:
- 1 2/3 cups (200 g) plain gluten free flour blend (I’ve used a simple shop-bought blend containing only rice, potato and maize fours with no added xanthan gum)
- 3/4 cup (65 g) almond flour
- 1/2 tsp xanthan gum
- 3 tsp baking powder
- 1 cup (200 g) granulated sugar
- pinch of salt
- 2 sticks (226 g) unsalted butter, softened
- zest of 3 lemons
- 4 medium eggs, room temperature
- 1/2 cup (120 mL) milk, room temperature
- 1 tsp vanilla paste (or 2 tsp vanilla extract)
- 6 tbsp lemon juice (freshly squeezed)
For raspberry drizzle:
- 1 cup (120 g) powdered/icing sugar
- 1 1/2 tbsp raspberry reduction
- 1/2 – 1 tbsp lemon juice
