Perfect for gifting on Valentine's Day, our mini heart cakes are made with yogurt so they are deliciously light, moist and tangy with a refreshing lemon flavour.
120millilitresolive oil½ cup, or any vegetable oil
150gramscaster sugar¾ cup
1tablespoonlemon zestor orange zest
200gramsall purpose flour1¼ cups
3tablespoonscornstarch(cornflour)
1½teaspoonsbaking powder
Topping
3tablespoonspowdered/icing sugar
Instructions
Preheat oven to 180°C fan/350°F, and grease a heart shape baking mold.
In a medium bowl blend 120 millilitres olive oil and 150 grams caster sugar till creamy.
Stir in 3 medium eggs, 1 tablespoon lemon zest and 245 grams plain yogurt and mix well.
Sift in 200 grams all purpose flour, 3 tablespoons cornstarch and 1½ teaspoons baking powder and gently stir till just combined (without over-stirring).
Spoon the mixture into heart shaped muffin tray and bake for 20 minutes, or till the sides turn golden and a toothpick inserted into the middle of the cakes comes out clean. Cool in the pan before turning out. Dust with 3 tablespoons powdered/icing sugar or your favourite icing or frosting.
Notes
A larger cake - Our mini heart cake recipe can also be used to make a large heart cake. Follow the steps in the recipe then pour into a larger pan and bake till a toothpick inserted into the middle of the cake comes out clean.Using a heart cookie cutter - Pour the mixture into a 33x45cm or 13x18 inch baking pan with a rolled edge and bake for 20 minutes.Storing - The cakes will dry out if left uncovered. Wrap in plastic or keep in a sealed container in a cool area or the fridge for up to 3 days. To freeze, double wrap in plastic or place in a sealed container with parchment paper between the layers. Thaw on the counter and bring to room temperature before serving.Important tips
Take care not to over mix the flour mixture or you will get dense flat cakes.
Ensure the baking powder is within date o the cakes will not rise.