Valentine's Day Heart Cake

Today we present to you a delicious and easy-to-make recipe that is sure to impress. Perfect as a Valentine’s Day gift, for Mother’s Day, or any other occasion when you want to give a personal touch to a special someone. The recipe is inspired by the classic marble cake, which in this version takes the shape of a heart. Instead of 00 flour, we used organic sifted Spelt flour. For the pink heart, we used a unique natural colouring, a true “superfood” due to its valuable organoleptic properties: dehydrated beetroot powder. The colour is softer compared to artificial colourings. The taste is delicate and when tasting the freshly baked cake, it vaguely evokes the flavour of a carrot cake.

To make this recipe, we recommend

Organic Sifted Spelt Flour

The trick for the pink heart

The cake is made in two steps. First, we prepare the coloured batter with dehydrated beetroot powder. Once baked and cooled, we cut out small hearts using a cookie cutter. Then we prepare the cocoa batter and pour a third of it into the loaf tin, spreading it well along the base. At this point, we take our coloured hearts and place them on the mixture side by side. We cover everything with the remaining cocoa batter and… into the oven it goes!Cutting out the hearts from the coloured batterPlacing them on a layer of batter

Ingredients for the pink batter

160 g organic sifted spelt flour
40 g dehydrated beetroot powder
100 g sugar
150 g soft butter
70 g milk
3 eggs
7 g Bongiovanni baking powder (or half a packet of vanilla yeast)
Half a vanilla pod

Ingredients for the cocoa batter

200 g organic sifted spelt flour
60 g unsweetened cocoa powder
160 g sugar
200 g soft butter
100 g milk
4 eggs
7 g Bongiovanni baking powder (or half a packet of vanilla yeast)
Half a vanilla pod
Dark chocolate and strawberries for decoration

Organic Unsweetened Cocoa Powder 20/22 Dehydrated Beetroot Powder

Procedure

Work the soft butter, sugar, and vanilla with electric whisks or a stand mixer. Incorporate the eggs one at a time until absorbed to create a creamy mixture. Add the beetroot powder (for the first batter) or unsweetened cocoa powder (for the second batter). Finally, pour in the sifted flour along with the baking powder, alternating with the milk to achieve a smooth and lump-free batter. Grease and flour a 28 cm loaf tin. Pour the mixture into the tin and bake in a preheated oven at 180°C for 35-40 minutes for the pink batter and 45 minutes for the cocoa batter. Every oven is different, and the cake should not bake too long, so remember to do the skewer test. Let it cool well before removing from the tin. Garnish the cake with melted dark chocolate and decorate with fresh strawberries or raspberries.Vanilla Pods from Sri Lanka 2 Pods Organic Beet Sugar