Bleeding Hearts (Vanilla, Rose, Strawberry Cakes)

I love to bake with rose water, and these cakes are just so cute and so yummy …. Bleeding Hearts piped with Strawberry & Rose Jam inside and topped with Strawberry, Rose Water Icing and a sprinkle of dried rose petals.  Plenty of time to make these for your Valentine.


Makes 6 muffin-sized cakes


for the cake batter
140 g unsalted butter
200 g confectioners’ sugar
110 g ground almonds
50 g all-purpose flour
seeds from 1/2 vanilla pod
120 g egg whites

for the filling
6 tsp strawberry & rose jam or ordinary strawberry jam with a couple of drops of rose water added

for the icing
170 g confectioners’ sugar
1/2 tsp strawberry jam
1/2 tsp rose water
a few vanilla seeds (1/4 pod) oro 1 tsp vanilla extract
1 Tbsp honey


Melt the butter in a small pan n a high heat until it starts to foam, turns golden and catches a little at the bottom, then remove from the stove.

Place the dry ingredients and vanilla seeds in the food processor and mix together. With the food processor running, pour in the egg whites in a constant steady stream and mix to combine thoroughly. Follow with the hot burnt butter, pouring it slowly into the processor, making sure to scrape in the sticky brown bits at the bottom of the saucepan too. Set the batter in the fridgeg to cool for at least an hour.

Preheat oven to 375 F. Lightly butter and flour muffin pan. Divide the batter between the muffin pans to fill 3/4 a way to the top. Insert a teaspoonful of jam into the heart of each one.

Place the muffin pan on a baking tray and bake for about 25-30 minutes until the cakes are set to the touch. Lay a large piece of baking parchment on top of the muffin pan, set a baking tray on top of that, and very carefully flip them over and allow to sit for 20  minutes.

Mix the icing ingredients together in a bowl. The icing should be the texture of thick honey. If it seems too thick, add a couple of drops of water.

Remove the cakes from the muffing pans and leave to cool entirely on a wire rack before spooning the icing gently trickle down the sides and set. Sprinkle some dried rose petals n top.

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