1、Hidden heart cake

Slice into this delicious loaf cake and reveal the secret heart design running through the middle - a really romantic bake!

Hidden heart cake recipe

Ingredients

  • 2 x 175g unsalted butter, softened
  • 2 x 175g golden caster sugar
  • 6 large eggs
  • 2 x 140g self-raising flour, sifted
  • 2 x ½ tsp baking powder
  • 3 tbsp cocoa powder
  • 2 x 85g ground almond
  • 2 x 100ml milk
  • 3 tsp vanilla extract
  • 28ml bottle red food colouring or ½ tsp red food colouring gel
  • 100ml double cream
  • 200g dark chocolate, finely chopped
  • 50g unsalted butter
  • pink sprinkles (optional)

Method

Grease a 900g loaf tin and line with a long strip of baking parchment. Cream 175g butter and 175g sugar until light and fluffy. Beat 3 of the eggs and pour in, a little at a time, mixing after each addition. Sift together 140g flour, 1⁄2 tsp baking powder and the cocoa, then fold into the butter mixture along with the almonds. Combine 100ml milk, 11⁄2 tsp vanilla and all the food colouring and add to the batter, then mix until evenly coloured.
  • Pour into the prepared loaf tin and bake for 1 hr 10 mins until a skewer comes out clean. Cool for 10 mins in the tin, then transfer to a wire rack. When cool, cut the cake into 4cm slices. Using a 5cm cutter, stamp out the hearts (save any remaining cake for another treat).
  • Repeat step 1 to make a second cake mixture – you won’t have cocoa or food colour in this batch. Pour 3⁄4 of the mixture into the prepared loaf tin. Push the bottoms of the hearts into the batter in a tightly packed row. Spoon over the remaining cake mixture, covering as much of the hearts as possible. bake for 1 hr or until a skewer comes out clean. Cool for 10 mins in the tin, then transfer to a wire rack to cool completely.
  • For the icing, gently heat all the ingredients over a low heat until combined. Leave to cool, then chill until needed. Spread over the cooled cake and decorate with the sprinkles, if using. Will keep for 3 days stored in a cake tin.

  • https://www.truecookbook.com/recipe/hidden-heart-cake-8470/

    2、Hidden bulb cake

    Frances Quinn shares her showstopping chocolate and beetroot cake recipe finished with filo 'bulbs', chocolate soil and terracotta icing
    Hidden bulb cake recipe

    Ingredients

    • 175g salted butter, softened, plus a little extra for greasing
    • 175g light muscovado sugar
    • 100ml soured cream
    • 3 large eggs
    • 125g cooked beetroot (not in vinegar), drained and blitzed or grated
    • ½ tsp vanilla extract
    • ½ tsp almond extract
    • 150g self-raising flour
    • 50g cocoa powder
    • 50g ground almond
    • ½ tsp baking powder
    • ½ tsp bicarbonate of soda
    • 50g dark chocolate, blitzed or grated
    • 150g dark chocolate, finely chopped
    • 150ml double cream
    • 1 tsp vanilla extract
    • 25g salted butter, softened
    • 25g golden caster sugar
    • 25g self-raising flour
    • 10g ground almond
    • drop of vanilla extract
    • drop of almond extract
    • 1 large egg
    • 3 whole almonds
    • 100g white marzipan, shop bought or make your own (see tip, below)
    • ½ pack filo pastry sheets (about 135g)
    • 20g salted butter, melted
    • 1 tsp cocoa powder
    • 800g white marzipan, shop-bought or make your own (see tip, below)
    • paste food colouring (we used Sugarflair Dark Brown, Tangerine/Apricot/Christmas Green and Spruce Green)
    • 100g dark chocolate, chopped
    • ½ tsp almond extract
    • ½ tsp vanilla extract
    • ½ tsp cinnamon
    • icing sugar, for dusting

    Method

    1. Start by making the loaf cake. Heat oven to 180C/160C fan/gas 4. Grease and line a 900g loaf tin with baking parchment. In a large bowl, beat the butter and sugar until light and fluffy. Measure the soured cream into a jug, beat in the eggs and stir through the beetroot, the vanilla and almond extracts. Sift all the dry ingredients into a separate bowl and add this along with the soured cream mixture to the creamed butter and sugar. Mix thoroughly, then fold in the dark chocolate.
    2. Scrape the mixture into the prepared loaf tin and bake in the middle of the oven for 40 mins. The cake should be risen and firm to the touch. Test with a skewer to ensure the cake is cooked in the middle. Leave to stand for 10 mins before turning out onto a wire rack to cool. Keep the oven on for the cupcakes.
    3. Make the chocolate ganache. While the cake is cooking, make the ganache. Put the chocolate into a medium bowl. Heat the cream in a saucepan over a medium heat, and when it is just coming to the boil, pour it over the chocolate, leave to sit for 1 min, then stir until smooth and shiny. Add the vanilla extract and mix, then leave to cool completely.
    4. Make the bulb cupcakes. Put all the ingredients except the whole almonds in a bowl and beat using an electric hand whisk. Put 3 cupcake cases in a muffin tin and divide the mixture between them. Bake for 15 mins until the cakes are risen and firm to the touch. Test with a skewer to ensure the cakes are cooked in the middle. Leave to stand for 10 mins, then make an incision in the top of each cake with a sharp knife and insert a whole almond into each one.
    5. Make the marzipan filo bulb tops. Roll 3 walnut-sized pieces of marzipan into balls for the bulbs. Unroll the filo sheets and cut into strips, roughly 5cm wide. Brush with melted butter and wrap the strips around the marzipan balls, buttered side facing outwards. Cut off the bottom 2.5cm of each ‘bulb’ so that they sit flat , then pinch the tops together slightly. Unfold and curl back some of the layers of pastry – don’t worry if the pastry cracks, this all adds to the effect. Place each bulb top in a muffin case in a muffin tin and bake for 10-15 mins until the filo is crisp and golden. Dust with a little cocoa powder then set aside to cool.
    6. Create the bulb tips. Colour the remaining marzipan green for the bulb tips and mini tips – it’s nice to use a few different shades of green. Twist 3 short sausages of green marzipan together to create each bulb tip – you’ll need three large ones, then make as many smaller ones as you can from the leftover green marzipan.
    7. To carve and plant the bulb cupcakes. Remove the cases from the cooled cupcakes and, using a small knife, cut away the sharp edges of the cupcakes, to create a rounded bulb shape (step I).
    8. Carve out 3 evenly spaced holes at the top of the loaf cake with a round cookie cutter (about 5cm wide) and spoon out to accommodate the cupcake bulbs. Place the carved-out cake into a bowl and break into crumbs. Mix in the 100g chopped chocolate – this will be the top soil. Fill each hole with a little ganache to help the cupcakes stick in place, then place each one into a hole. Spread a thin layer of the chocolate ganache around the sides of the loaf cake with a palette knife, then set aside while you make the terracotta pot.
    9. Make the terracotta. Knead the brown and apricot food colours, extracts and cinnamon into the remaining marzipan until smooth. Roll out on an icing sugar dusted surface to 1cm thickness, roughly 7.5cm high and 65cm long (or big enough to cover your loaf cake). Trim the edges to neaten – this is easiest with a pizza cutter and ruler, then wrap the marzipan around the cake, seal the ends together and smooth. Using a ruler or knife, score a line around the pot for definition.
    10. Decorate the top. Using some of the ganache as glue, stick the marzipan filo bulb tops on top of the bulb cakes. Spoon and spread the rest of the ganache over the loaf and around the bulbs – this is easiest using a large paintbrush, then scatter over the chocolate soil.
    11. Poke a marzipan bulb tip into each filo bulb top (step S), make a few incisions with a cocktail stick into the soil and insert the mini marzipan bulb tips. Store in a sealed container for up to 3 days, best eaten within 2 days.

    3、Raspberry Almond Cake

  • Makes: 8 servings
  • Makes: 1 coffee cake
  • Prep: 20 mins
  • Cool: 30 mins
  • Bake: 30 mins 350°F
  • Raspberry Almond Cake recipe

    Ingredients

    Method

    1. Grease bottom and sides of an 8x1-1/2-inch round baking pan.
    2. In a large mixing bowl stir together flour, granulated sugar, baking powder, baking soda, and salt. Make a well in center of dry mixture.
    3. In another mixing bowl beat together egg, sour cream, and butter or margarine. Add egg mixture all at once to flour mixture. Stir just until moistened (batter will be lumpy).
    4. Spread two-thirds of the batter into prepared baking pan. Sprinkle with raspberries and brown sugar. Drop remaining batter by spoonfuls on top. Sprinkle with almonds. Bake in a 350 degree F. oven for 30 to 35 minutes or until a wooden toothpick inserted near center comes out clean.
    5. Cool in pan on wire rack 10 minutes. Remove from pan, if desired. Cool about 20 minutes more. Drizzle with Almond Icing. Serve warm or at room temperature. Makes 1 coffee cake (8 servings).

    4、Almond Pound Cake

  • Makes: 16 servings
  • Prep: 40 mins
  • Cool: 2 hrs
  • Bake: 1 hr 15 mins 325°F
  • Almond Pound Cake recipe

    Ingredients

    Method

    1. Allow butter, cream cheese, and eggs to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour 10-inch fluted bundt or tube pan; set aside. Combine flour, baking powder, and salt. Set aside. Preheat oven to 325 degrees F.
    2. In large mixing bowl beat butter and cream cheese with an electric mixer on medium to high speed about 30 seconds or until softened. Gradually add sugar, 2 tablespoons at a time, beating on medium speed about 5 minutes or until very light and fluffy. Add almond extract. Add eggs, 1 at a time, beating on low to medium speed for 1 minute after each addition and scraping bowl frequently. Gradually add flour mixture, beating on low speed just until combined. Spoon batter into prepared pan.
    3. Bake about 75 minutes or until a wooden toothpick inserted near center of cake comes out clean. Cool in pan on wire rack 15 minutes. Remove from pan. Cool thoroughly on wire rack about 2 hours. Top cake with glaze. Let stand 30 minutes to allow glaze to set. Makes 16 servings.

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