Sweetheart Valentine Cake Recipe

a Sweetheart Valentine's Cake
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 Updated 07/01/2016

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A luxurious moist cake. For Valentine's Day make it in a heart shaped tin and decorate with whipped cream and walnuts.


  • 6oz plain flour
  • 2 level tsp baking powder
  • 5oz Demerara sugar
  • 2 large eggs, separated, whites whisked stiffly
  • 6tbs vegetable oil
  • 3 level tablespoons instant coffee
  • 1tbs boiling water
  • 4tbs milk
  • 1 and 1/2 oz shelled walnuts, finely chopped
  • 4oz granulated sugar
  • 1/4 pint water
  • 3tbs Tia Maria
  • double cream, whipped for decorating
  • walnuts for decoration
(see measure conversions for more information on quantites)


  1. Sift the flour and baking powder into a mixing bowl.
  2. Add the Demerara sugar.
  3. In another basin add the egg yolks to the oil.
  4. In a cup dissolve 2 level tablespoons of the coffee in the boiling water.
  5. Add the milk to the dissolved coffee.
  6. Add the milk and coffee mix to the egg mixture.
  7. Whisk well to mix.
  8. Make a well in the middle of the flour, baking powder and Demerara sugar mix.
  9. Pour in the milk, coffee and egg mixture.
  10. Add the walnuts.
  11. Beat until smooth.
  12. Fold in the stiffly whisked egg whites.
  13. Pour into a heart shaped tin lined with baking parchment.
  14. Bake for 30 minutes at 180 degrees C.
  15. Reduce heat to 170 degrees C. and continue baking for a further 15 minutes or until the cake feels springy and firm to the touch.
  16. Remove the cake from tin and leave to cool on a wire rack.
  17. Put the granulated sugar and 1/2 pint of water into a saucepan.
  18. Bring to the boil making sure the sugar is dissolved.
  19. Boil for 5 minutes to make a syrup.
  20. Mix the remaining coffee with 2 tablespoons of Tia Maria.
  21. Add to the hot syrup.
  22. Put the cake on a large plate.
  23. Make some holes in the top of the cake with a skewer.
  24. Pour the Tia Maria mix over the cake.
  25. Leave overnight.
  26. Decorate with whipped cream and whole walnuts.

Prep Time: 35 minutes

Cook Time: 45 minutes

Yield: 1 cake


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