Can you feel the love..? The love these little beauties spread, I mean. Inspired by Harry’s very unsuccessful Valentine’s day-date with Cho Chang at Madam Puddifoot’s they are even decorated with little confetti hearts that might have been thrown onto them by one of the cherubs:
‘Um … d’you want to get a coffee?’ said Cho tentatively, as the rain began to fall more heavily.
‘Yeah, all right,’ said Harry, looking around. ‘Where?’
‘Oh, there’s a really nice place just up here; haven’t you ever been to Madam Puddifoot’s?’ she said brightly, leading him up a side road and into a small teashop that Harry had never noticed before. It was a cramped, steamy little place where everything seemed to have been decorated with frills or bows. Harry was reminded unpleasantly of Umbridge’s Office.
‘Cute, isn’t it?’ said Cho happily.
‘Er … yeah,’ said Harry untruthfully.
‘Look, she’s decorated it for Valentine’s Day!’ said Cho, indicating a number of golden cherubs that were hovering over each of the small, circular tables, occasionally throwing pink confetti over the occupants.
– Harry Potter and the Order of the Phoenix, p. 493.
It’s a great pity that they didn’t get some of these little Victoria’s Sponge Hearts at Madam Puddifoots – things might have turned out differently… 😉 Whether you want to surprise your love or maybe just a dear friend or family member, you can’t go wrong with a lovely little heart like this one and a nice cup of coffee to round it off!
Madam Puddifoot’s Victoria’s Sponge Hearts with an Orange Twist and Homemade Raspberry Jam
preparation time: about 2h (if you don’t make the raspberry jam yourself: 1h 15 min) baking time: 8-10 min
yield: 20-24 hearts
Perfect to surprise a dear person on Valentine’s Days with a sweet and fruity little heart!
Victoria’s Sponge Hearts:
- Prepare the jam:
- Finely grate the apple. Put the grated apple, raspberries, gelling sugar and fresh orange juice into a large pot and cook at a rapid boil for at least 10 min.
- Fill into preheated glasses and close immediately. Let it cool down for 2-3h. (If you want to continue right away with Victoria’s Sponge Hearts, put a bit of jam into a small bowl and let it rest in a cool place for about an hour.)
- Preheat the oven to 220°C. Line the base of the tin (about 15 x 12in) with baking parchment.
- Separate the egg whites from the egg yolks. Put the egg yolks into a large bowl and put the egg whites into a medium sized bowl.
- Add sugar, one pinch of salt, warm water and orange juice to the egg yolks. Whisk until light and fluffy. Add zest of ½ orange. Set aside.
- Add a pinch of salt to the egg whites and whisk with an electric whisk until stiff. Put the whipped egg whites on top of the egg yolk-mixture.
- Sift the flour on top. Gently fold in and combine, trying to keep the volume.
- Pour the mixture into the tin and level into all the corners, smoothing the top with a palette knife.
- Bake for 8-10 minutes in the middle rack of the oven until golden brown on top.
- Generously sprinkle a kitchen towel with additional white sugar (take as much as you need to get the entire towel covered with a thin layer of sugar). Carefully turn the sponge out of its tin onto the towel. Immediately remove the baking parchment. Cover cake with the baking tin and let it cool down (for about 5 minutes).
- Cut out about 24 little hearts. Combine two hearts – brush the upper one lightly with Grand Marnier and the lower one with the raspberry jam.
- Combine orange juice, Grand Marnier and confectioner’s sugar (if the glaze is too runny or too think, add more confectioner’s sugar/orange juice – it should be well covering). Brush the upper heart with the glaze and decorate with a raspberry and sugar hearts. Let it dry for at least 10 minutes.
To get a printed version: Download the pdf.
(Both English and German versions available!)