1
egg
50 gm soft margarine
350 gm fruit sugar
50 gm self-raising flour
1/2 tsp. baking powder
1/2 tsp. vanilla essence
For the topping
300 ml double cream
2 tsp. fruit sugar
220 gm raspberries
Place all ingredients for the sponge in
a bowl and beat well for one minute using
an electric beater. Spoon the mixture into
the cake tin, level the surface and place
in the oven. Bake for fifteen minutes until
risen or the skewer poked in comes out clean.
Cool in the tin for five minutes then carefully
lift out and cool on a wire rack.
When cool, cut into heart shapes using the
cutter. Beat half the cream until soft peaks
are formed, stir in the fruit sugar and
gently spread over each heart-shaped sponge.
Place a raspberry on the top. Serve chilled.
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200
gm margarine
200 gm fruit sugar
4 eggs
100 gm plain flour
4 tbsp. cocoa powder
125 gm chopped walnuts
Grease a shallow square cake tin. Cream
the fat and the fruit sugar until light
and fluffy. Beat the eggs and then fold
into the mixture gradually. Sift together
the flour and cocoa powder and fold in.
Add half the chopped walnuts to the mixture.
Spread evenly in the tin and bake in a moderate
oven at 180ºC for ten minutes. Then
sprinkle on the rest of the walnuts on the
surface. Bake for another ten minutes or
until the top is firm. Cool in the tin.
When cold, cut with the heart-shaped cutter.
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