Heart loaf

The pop of colour from the red heart in the cen­tre of this loaf is a lovely sur­prise when shar­ing with fam­ily or friends.

YOU Something Sweet - - CONTENTS -

1 loaf Prepa­ra­tion time: 40 min­utes Freez­ing time: 40 min­utes Bak­ing time: 45-50 min­utes


(Make 2 batches* – see below) 120 g but­ter

250 ml (1 c) su­gar

5 ml (1 t) vanilla essence 2 ex­tra-large eggs

500 ml (2 c) cake flour

10 ml (2 t) bak­ing pow­der

1 ml (¼ t) salt

125 ml (½ c) milk* about 25 drops red food



375 ml (1½ c) ic­ing su­gar about 40 ml milk

5 ml (1 t) melted but­ter 2 ml (½ t) vanilla essence

Pre­heat the oven to 190 °C. Grease a bak­ing sheet and medium loaf tin with mar­garine or but­ter and dust with flour.

1 But­ter cake (first batch* of batter for the red hearts in cen­tre of loaf) Beat the but­ter and su­gar un­til creamy. Beat in the vanilla essence and add the eggs, one at a time.

2 Sift to­gether the flour, bak­ing pow­der and salt and fold into the but­ter mix­ture, al­ter­nat­ing with the milk. Add the food colour­ing and mix well. Turn the batter onto the bak­ing sheet and bake for 20-25 min­utes or un­til a skewer in­serted in the mid­dle comes out clean. Cool and freeze for 40 min­utes un­til firm. Cut out hearts with a cookie cut­ter.

3 Pre­pare a sec­ond batch* of batter to make the rest of the loaf, adding an ex­tra 125 ml (½ c) milk, but omit­ting the food colour­ing.

4 Pour enough batter into the loaf tin to cover the bot­tom. Pack the red hearts tightly to­gether in a sin­gle row down the mid­dle of the loaf tin, points fac­ing up. Care­fully pour the re­main­ing batter over and around the hearts.

5 Bake for 25 min­utes or un­til done. Cover the cake with a wooden board if the tips of the hearts pro­trude through. Cool then turn out on a cake stand.

6 Ic­ing Mix the in­gre­di­ents un­til smooth. Pour over the cake and leave to set.

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