- For the cake
- 150 grams softened butter
- 2 medium eggs
- 100 grams sugar
- 10 drops Bitter almond oil
- 75 grams ground almonds
- 150 grams Pastry flour
- 1 heaped teaspoon Baking powder
- 40 grams slivered almonds
- 100 grams white Cake icing
Preheat the oven to 200°C (approximately 400°F). Grease an 800 milliliter (approximately 27-ounce) heart-shaped baking pan and sprinkle with breadcrumbs.
For the cake: Beat the softened butter until fluffy. Add the eggs and sugar and stir until creamy. Stir in the bitter almond oil and ground almonds then mix in the flour and baking powder until just combined.
Pour the batter into the prepared pan, smooth the surface and bake for about 45 minutes. Remove from the oven, let cool slightly then remove from the pan and let cool completely on a wire rack.
To decorate the cake: Toast the sliced almonds in a dry frying pan and then pour out onto a plate to cool. Prepare the cake icing according to the package instructions then use to glaze the cake. Sprinkle the edges with toasted almonds.
Brush the rose petals with whisked egg white and sprinkle with sugar. Use to decorate the top of the heart cake.