Hello, everyone! It is almost one of my very favorite days of the year – Valentine’s Day. As you are reading this, I will be skiing up in the mountains of Sweden. However, I still wanted to celebrate this lovely holiday here on my blog! Of course, the best way to celebrate is with cake. 🙂
Here is a super simple recipe for a light and buttery cake with a raspberry swirl that pairs perfectly with a cup of tea (or in Nicolas’s case, a glass of milk.) I am also including some European measurements for all of my readers that don’t live in the U.S. I hope this is helpful to all of you. 🙂 It is not Valentine’s Day without a pink or red treat!
Valentine’s Day Tea Cake
3/4 cup or 90 grams all purpose flour
1/2 teaspoon baking powder
a pinch of salt
1/2 cup or 120 grams butter (softened)
1/2 cup or 100 grams sugar
1 teaspoon vanilla extract
1/3 cup or 110 grams raspberry marmalade
- Grease and flour a round cake pan, and preheat oven to 325 F or 160 C.
- In a small bowl, combine flour, baking powder, and salt. Set aside.
- With a hand mixer in a medium bowl, beat softened butter and sugar together until combined. Add in eggs and vanilla and beat until creamy.
- Add the flour mixture to the butter mixture and fold gently with a spatula until combined. Be careful not to over-mix!
- Spread cake batter into prepared baking dish. Drop spoonfuls of marmalade on top and then swirl with the tip of a knife to create a marble effect.
- Bake for 30 minutes or until a fork inserted comes out clean and the cake doesn’t jiggle in the center. Let cool before slicing!
*Feel free to use more or less marmalade/ jam to your liking. Mine was quite thick and didn’t swirl easily, so I ended up using more.
How will you be celebrating Valentine’s Day? I hope to share a heart-shaped waffle with Nicolas topped with lots of vanilla ice cream, powdered sugar, and jam. 🙂 Have a great week!