Heartthrob torte

An almond delight, studded and topped with raspberries - Angela Nilsens Valentine-themed cake doubles as a celebration cake or special dessert
By Angela Nilsen
Heartthrob torte
  • Rating:
  • Serves: 8-10
  • Cook Time: 35 minutes
  • Prep Time: 40 minutes
  • Effort: easy


For the torte

  • 140 g butter, softened
  • 190 g golden caster sugar
  • 2 eggs, beaten
  • 125 g self-raising flour
  • 2 tbsp milk
  • 100 g ground almonds
  • 1/4 tsp almond extract
  • 100 g raspberries
  • 2 tbsp lemon juice

For the topping

  • 140 g mascarpone
  • 4 tbsp Greek yogurt
  • 1 1/2 tbsp lemon curd
  • 2 tsp lemon juice

To decorate

  • handful flaked almonds, toasted
  • 250 g raspberries
  • icing sugar, for dusting
  • single cream, to serve (optional)

Tips and Suggestions

This cake is also good undecorated as a coffee time snack.


1. Preheat the oven to 180C/fan 160C/gas 4. Butter a 23cm loose-bottomed heart-shaped tin and line the base with baking parchment.

2. For the torte: put the butter and 140g of the caster sugar into a large mixing bowl, and beat together with an electric hand mixer until paler, light and creamy. Gradually beat in the eggs, beating well between each addition. Using a large metal spoon, lightly fold in the flour, half at a time, then 1 tablespoon of the milk. Fold in the ground almonds, the remaining tablespoon of milk and the almond extract. Dont overmix. Spoon and spread half the cake mixture into the tin, then scatter over 50g of the raspberries. Spoon the rest of the cake mixture on top and carefully spread it over the raspberries. Dot another 50g of the raspberries over and press them lightly into the surface of the mixture. Place the tin on a baking sheet and bake for 35 minutes until risen and firm on top.

3. Meanwhile, tip the remaining 50g caster sugar into a small saucepan with the 2 tablespoons of lemon juice and 50ml water. Heat over a medium heat, stirring occasionally, until the sugar has dissolved. Boil for 2 minutes then remove from the heat. Remove the cake from the oven and while it is still warm, use a skewer to make lots of small holes all over the top, then slowly spoon over the lemon syrup, letting it soak in between spoonfuls. Leave it to completely soak in, then as soon as its cool enough to handle, remove the cake from the tin, peel off the lining paper and place the cake on a wire rack to cool completely.

4. For the topping: beat together the mascarpone and yogurt until smooth, then beat in the lemon curd and lemon juice. Place the cold cake on a 25cm heart-shaped cake board or large plate. Spread the topping mixture over the top and sides of the cake.

5. For the decoration: stick the flaked almonds all around the sides of the cake. Scatter the raspberries in a pile over the top to make a heart shape, then dust them with icing sugar. If serving as a dessert, serve with single cream if wished. The cake is best eaten the day it is made.

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