Ingredients: 2 x 175g Butter 2 x 175g Caster Sugar 2 x 45g Ground Almonds 2 x 140g Odlums Self Raising Flour 6 Eggs 2 tsp of Baking Powder 2 tsp of Vanilla Extract ½ bottle of red Food Colouring To decorate 100ml Double Cream 200g Dark Chocolate, chopped Sprinkles Method: Preheat the oven to 165°C. Beat together 175g butter and 175g sugar until light and fluffy. Beat 3 of the eggs and pour in, a little at a time. Add together 140g flour, 1 tsp baking powder, then fold into the butter mixture along with the almonds. Add the 1tsp vanilla and all the food colouring and then mix until evenly coloured. Pour into a greased loaf tin and bake for 45minutes to 1 hour. When cool, cut the cake into slices. Using a cutter, stamp out the hearts. Repeat the same batter recipe with out the food colouring and lay a small amount into the loaf tin. Push in the hearts into the middle and then add the rest of the batter covering it all. Bake for 35-40mins and all to cool. For the icing, gently heat all the ingredients over a low heat until combined. Leave to cool, then chill until needed. Spread over the cooled cake and decorate with the sprinkles. Enjoy. Source: Odlums
