If cake could say "I love you", this would be it. Our lighter version of this classic favourite is more of a cake than a tart.
Although the sponge is light, low fat and airy, the resulting combination with the jam is sweet, sticky and squidgy bursting with cherry and almond flavours. You can easily make a gluten-free version of this cake as it works well with GF flours. We would highly recommend making your own cherry jam when cherries are in season and readily available as its easier to monitor the sugar content.
For the sponge:
For the filling & topping:
Using an electric whisk, whizz up your eggs, fructose and xylitol until light and fluffy. This will take approximately 10 minutes (Set a timer if this helps).
Carefully fold in the flour, followed by the vanilla, almond essence and water.
Divide into 12 cupcake cases and sprinkling with flaked almonds. Then bake on 180°c for 20 minutes until golden.
Use a small cupcake plunger or cookie cutter to cut 9 heart shapes out of the almond topped cupcakes, then fill with jam. Top with a swirl of squirty cream.
P.S. Top tip: Make a raspberry or strawberry version of these sweet treats using reduced sugar jam and fresh fruit.
– Please note all recipes are my own and property of Mariella’s. If you wish to share them, please credit us – thank you!- Mariella Heyn, founder, Mariella’s
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