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Mini Heart Cakes
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.
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 10 cakes
Calories: 262 kcal
Course:
Dessert , Breakfast
Cuisine:
Italian
Ingredients
- 245 g PLAIN yogurt 1 cup
- 3 medium eggs at room temperature
- 120 ml vegetable oil ½ cup, or any vegetable oil
- 150 g caster sugar ¾ cup
- 1 tablespoon lemon zest or orange zest
- 200 g flour 1¼ cups, all-purpose
- 3 tablespoons cornstarch (cornflour)
- 1½ teaspoons baking powder
Topping
- 3 tablespoons powdered sugar /icing sugar
Instructions
- Preheat oven to 180°C fan/350°F, and grease a heart shape baking mold.
- In a medium bowl blend 120 ml vegetable oil and 150 g caster sugar till creamy.
- Stir in 3 medium eggs, 1 tablespoon lemon zest and 245 g plain yogurt and mix well.
- Sift in 200 g 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 sugar or your favourite icing or frosting.
Cup of Yum
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.
Nutrition Information
Serving
1serving
Calories
262kcal
(13%)
Carbohydrates
33g
(11%)
Protein
4g
(8%)
Fat
13g
(20%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
9g
Trans Fat
0.01g
Cholesterol
52mg
(17%)
Sodium
32mg
(1%)
Potassium
134mg
(4%)
Fiber
1g
(4%)
Sugar
19g
(38%)
Vitamin A
96IU
(2%)
Vitamin C
1mg
(1%)
Calcium
66mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10cakes
Amount Per Serving
Calories 262
% Daily Value*
| Serving | 1serving | |
| Calories | 262kcal | 13% |
| Carbohydrates | 33g | 11% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 52mg | 17% |
| Sodium | 32mg | 1% |
| Potassium | 134mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 96IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 66mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.