• 225 g (7½ oz) slightly salted butter, softened
  • 175 g (6 oz) caster sugar
  • 3 eggs
  • 250 g (9 oz) self-raising flour
  • 1 teaspoon baking powder
  • 100 g (3½ oz) ground almonds
  • 200 g (7 oz) white chocolate, chopped into 5 mm (¼ inch) pieces
  • 4 tablespoons milk
  • 5 tablespoons smooth apricot jam
  • 750 g (1½ lb) white ready-to-roll icing
  • sifted icing sugar, for dusting
  • 2–3 tablespoons multicoloured sugar sprinkles

Beat together the butter, sugar, eggs, flour, baking powder and ground almonds in a bowl until pale and creamy. Sprinkle in 175 g (6 oz) of the chocolate, drizzle with the milk and stir gently.

Spoon the mixture into a greased and lined 20 cm (8 inch) round cake tin (see pages 13–15) and level the surface. Bake in a preheated oven, 160°C (325°F), Gas Mark 3, for about 1–1¼ hours or until just firm and a skewer inserted into the centre comes out clean. Turn out on to a wire rack, peel off the lining paper and leave to cool.

Spread the jam over the cake. Roll out the icing on a surface dusted with sifted icing sugar to a 30 cm (12 inch) round. Lift over the cake and fit around the side, easing out the folds and trimming off the excess. Smooth down with hands dusted with icing sugar.

Press a 8 cm (3¼ inch) heart biscuit cutter into the top and lift away the icing inside the cut area. Melt the remaining chocolate (see page 17) and spread into the heart shape, then scatter over the sprinkles. To finish, wrap a pastel-coloured ribbon around the side.

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