Today is World Baking Day - I didn't #bakebrave and step out of my comfort zone because I was drawn towards this lovely cake after seeing it on the front cover of Waitrose Kitchen May Magazine.
These days I'm not quite so keen on cakes slathered in cream, I prefer to whip up a small pot of whipping cream, then add an equal amount of natural yogurt to the cream and whip again until thick. Once you have tried the cream and yogurt filling I think you may well find you will always use this method.
A while back I was chosen to be a World Baking Day Ambassador and I chose to make a chocolate heart cake for this event. A couple of people on twitter have kindly sent me tweets with photographs of their chocolate heart cakes and I'm really pleased they had fun baking my cake.
225g caster sugar
225g self raising flour
1 tsp baking powder
1 tsp almond extract
2 tbsp milk
2 tbsp flaked almonds
For the filling:
425g can black cherries in light syrup (drained and juice reserved)
Approx 1 tsp arrowroot
150ml whipping cream
150ml natural yogurt
Icing sugar for dusting
1. Preheat the oven 180ºC. Grease 2 x 18cm sandwich tins, base line with parchment paper. Dust the inside of the cake tin with flour and tip out the surplus flour.
2. In a large bowl add the butter, caster sugar, sieved flour, baking powder, eggs, almond extract and milk. Using an electric hand whisk, beat for 2 minutes until smooth.
3. Divide the batter between the two tins, scatter the flaked almonds over one of the cakes.
4. Bake for 25 minutes until golden. Leave the cooked cakes in the tins for 10 minutes. Turn out and place on a cooling rack.
5. To make the filling: Put 1 tsp arrowroot into a small basin and mix to a paste with a few teaspoons of the reserved cherry syrup. Place the drained cherries into a small pan with approx four tablespoons of the reserved syrup and heat gently. Add the arrowroot mixture to the pan and stir to thicken. If it is too thick add more of the syrup, or too thin mix more arrowroot with a few teaspoons of reserved syrup and add again to the pan. Remove from the heat and cool.
6. Whisk the cream until floppy add the yogurt, whisk again until floppy.
7. On the base cake spread over the cherry compote. Top with the cream mixture.
8. Place the cake sprinkled with almonds top. Dust with the icing sugar.