Lemon Heart Cake
Ingredients
- 375 g butter ⓘ
- 2 None lemons, grated zest and juice ⓘ
- 375 g caster sugar
- 6 None eggs ⓘ
- 125 g cornflour ⓘ
- 275 g plain flour
- 3 1/2 tsp baking powder ⓘ
- 3 tbsp rum (or semi-skimmed milk) ⓘ
- 100 g icing sugar ⓘ
- 11.5 g sachet lemon jelly crystals ⓘ
- 100 g cream cheese ⓘ
- 200 ml whipping cream, whipped
- None None Multicoloured sugar sprinkles, to decorate ⓘ
Instructions
- Preheat the oven to 325°. Grease a 13X9 baking pan. Beat the butter, lemon zest and 1 1/4 cup of sugar until frothy. Add in the eggs one at a time, alternating with 1/2 cup of corn starch, until both are incorporated. In a separate bowl, mix the flour, baking powder and remaining corn starch together and stir in the rum (or milk). Add the mixture into the eggs. Spoon into the pan and smooth out. Bake for 30 mins, or until a toothpick comes out clean.
- Mix the powdered sugar with enough lemon juice (about 3 tbsp) to form a smooth icing. Brush over the hot cake and allow to cool.
- Place the powdered gelatin and 1 cup of water in a saucepan and simmer for 5 mins, stirring. Add 1/2 cup of sugar and cook, stirring, until dissolved but do not boil. Pour into a bowl, allow to cool, then chill until it begins to set.
- Mix the cream cheese, about 5 tbsp lemon juice and 2 tbsp of sugar until smooth. Stir in the jelly, then fold in the whipped cream. Allow to cool for 10 mins. Spoon into a piping bag fitted with a star tip.
- Remove the cake from the pan and cut into 20 squares. Pipe a heart onto each square. Allow to cool for 2 hours. Decorate with colored sprinkles.
Nutrition & Diet Analysis (per serving)
872
kcal
44% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).