In the spirit of being charitable StyleNest presents this recipe for Love Cakes, made by the creator of Reggae Reggae Sauce, Levi Roots. Creamy and filled with delicious raspberries these love cakes are a much welcomed weekend treat. Decorate with love hearts cut out of rice paper cake toppers – a brilliant way to teach the little ones how to cut out shapes.
Serves 10
Cooking time: 40 mins
What You’ll Need:
- 75g (3oz) unsalted butter 125g (41⁄2oz) caster sugar 70g (21⁄2oz) self raising flour 70g (21⁄2oz) ground almonds 2 free-range eggs
- 1⁄2 tsp vanilla extract
- grated rind of 1 lemon
- 2 tbsp milk
- icing sugar, for dusting
- For the topping
- 150g (51⁄2oz) mascarpone
- 4 tbsp crème fraîche
- 3 tbsp icing sugar
- squeeze of lemon juice 100g (31⁄2oz) raspberries
- 1 tsp crème de framboise or crème de cassis
What To Do:
- Preheat the oven to 220oC/fan 200oC/gas mark 7. Whizz the butter, sugar, flour, ground almonds, eggs, vanilla extract and lemon rind together in a food processor until smooth. With the motor running add the milk a little at a time until the mixture has a soft, dropping consistency.
- Divide the mixture between 10 paper muffin cases set in a muffin tin and bake for 15–20 minutes, or until the buns are golden and a skewer inserted into the centre of one of the buns comes out clean. Leave to cool in the tin for a couple of then remove to a wire rack to cool completely.
- Using a small, sharp knife cut a circle from the top of each bun to leave a hollow, then cut each circle into a heart shape and set aside.
- To make the topping, beat the mascarpone, crème fraîche, icing sugar and lemon juice together until smooth. Carefully stir in 70g (21⁄2 oz) of the raspberries and the fruit liqueur. The raspberries will get slightly crushed and you want the mixture to be marbled pink in colour, but don’t over mix.
- Fill the hollows in each bun with the raspberry filling. Top with the remaining raspberries and the sponge hearts and dust lightly with icing sugar. Serve wrapped in cupcake wrappers, if liked.
Recipe: Levi Roots has kindly donated this recipe to Blue Cross pet charity as part of their annual Tea Party. Find more information here:www.bluecross.org.uk/teaparty