Hooray to the lovers' day, now more than ever there is need of sharing and love and therefore here it is a recipe to share with loved ones. The idea came to me scrolling the Pinterest boards where I always find excellent ideas especially for the presentation of desserts.
The vanilla plum cake I made is very simple, inside there is a romantic surprise. Excellent if offered for a sweet awakening accompanied by its raspberry sauce, I also suggest heating it slightly and pouring it on the slice, really ideal for these cold February mornings.
Natural dyes
If you follow me you know that I try to avoid chemical food dyes and I always focus on using what nature has to give, for this reason the red hearts that are visible by cutting a slice of plum cake are colored thanks to beetroot flour. The taste of beetroot is barely perceived and the combination with vanilla is perfect. The plum cake is very fragrant and super soft, a treat for the palate!
If you don't like raspberries, you can make a strawberry or blueberry sauce, any berry is going to be perfect, alternatively you can opt for a spread or a homemade jam.
Happy baking!
Recipe
Preparation time 30 minutes
Baking time 50 minutes
Servings medium size plum cake tin
Ingredients
BEETROOT HEARTS
160 gr of plain flour
20 gr of beetroot flour
100 gr of sugar
2 eggs
60 ml of vanilla yogurt
60 ml of peanut oil
2 tsp of baking powder
PLUM CAKE
160 gr of plain flour
120 gr of sugar
2 eggs
80 ml of peanut oil
90 ml of milk
1/2 bag of baking powder
1 vanilla bean
RASPERRY SAUCE
125 gr of fresh raspberries
1 tbsp of sugar
Method
FOR THE BEETROOT HEARTS
1. Beat eggs and sugar, when the mixture is light and fluffy add the oil while continuing to beat. Then pour in the yogurt and mix again. Incorporate the sifted flour and the baking powder by mixing with a whisk. Finally sift the beetroot flour and mix everything
2. Pour the dough into a cake tin lined with parchment paper. Bake at 180 ° in a static oven for about 25 minutes. Leave to cool. With a heart-shaped cookie cutter cut out many hearts and set aside
FOR THE PLUM CAKE
1. Beat eggs and sugar, when the mixture is light and fluffy add the oil while continuing to beat. Then pour in the yogurt and mix again. Incorporate the sifted flour and the baking powder by mixing with a whisk. Open the vanilla bean by cutting it lengthwise and using the flat part of the knife to extract the seeds. Add the seeds to the mixture and mix again
ASSEMBLING
1. Grease well the plum cake tin. Pour half of the vanilla batter and, in the center one close to the other, place the hearts in two spaced rows along the entire length of the tin. Cover with the remaining part of the batter and bake at 160 ° in a static oven for about 35-40 minutes
FOR THE RASPBERRY SAUCE
1. In a saucepan pour the raspberries and the sugar, simmer for about 5 minutes, pass the sauce through a sieve to remove the small seeds. Once cold, pour the sauce on the plum cake
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