Bakerlita Bloomery's Heart Tea Cakes
 
Prep: 20 minutes
Bake: 9–12 minutes
Cool: 30 minutes
Serves: 6–8 tea cakes
Ingredients
  • Dry Ingredients
  • 1¼ cups almond flour
  • ½ cup powdered sweetener (monk fruit / erythritol blend)
  • 1 teaspoon psyllium husk powder
  • 1 teaspoon baking soda
  • ¼ teaspoon cream of tartar
  • ½ teaspoon fine sea salt
  • Wet Ingredients
  • 3 large eggs, room temperature
  • 3 large egg whites, room temperature
  • 2 tablespoons avocado oil
  • 1 tablespoon full-fat coconut milk (from a can)
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons pure vanilla extract
  • Fill + Frost & Adorn
  • 1 recipe coconut whipped cream*
  • ½ cup strawberry jam (low-sugar or sugar-free, as desired)
  • Fresh strawberries, for garnish
Instructions
  1. Prepare the Oven & Pan: Preheat the oven to 425°F (218°C). Line a 15 × 10–inch jelly roll pan with parchment paper and generously grease both the pan and the top of the parchment with coconut oil. Tip: This extra step ensures the sponge releases cleanly when cutting the hearts.
  2. Mix the Dry Ingredients: In a medium bowl, whisk together all dry ingredients until evenly combined. Set aside.
  3. Mix the Wet Ingredients: In a separate bowl, whisk together all wet ingredients, using room-temperature eggs, until smooth and creamy. Set aside. Tip: Room-temperature eggs blend more easily and help create a lighter sponge.
  4. Whip the Egg Whites: Separate the egg whites from the yolks (egg whites should be at room temperature). Using a mixer with a whisk attachment, whip egg whites until foamy. Add cream of tartar. Continue whipping until soft peaks form. Briefly whip until gentle stiff peaks form. The whites should look glossy and hold their shape without appearing dry.
  5. Combine the Batter: Pour the wet ingredients into the dry ingredients and whisk until fully combined. Gently fold the whipped egg whites into the batter in 2–3 additions, stopping while a few white streaks remain. Tip: Fold gently and avoid over-mixing—this preserves the light, airy texture of a classic Victoria sponge.
  6. Bake: Transfer the batter to the prepared pan and spread evenly to the edges. Bake for 9–12 minutes, until the sponge is lightly golden and springs back when gently touched. Allow the cake to cool completely—at least 1 hour—before cutting.
  7. Cut the Hearts: Once fully cooled, use a heart-shaped cookie cutter to cut out the sponge, starting at the corners for best yield.
  8. Fill: Place one heart flat on your serving surface. Pipe a border of coconut whipped cream around the edge, leaving the center open. Spoon strawberry jam into the center.
  9. Top & Decorate: Gently place a second heart on top. Pipe a decorative heart or swirl of coconut whipped cream and finish with a fresh strawberry, if desired.
  10. Serve: Serve with a warm cup of tea, gather those you love, and savor the beauty of a slow Valentine’s tea time.
Notes
*I used my Effortlessly Easy Coconut Whipped Cream, which is light, stable, and beautifully pipeable. You can find the full recipe here.
Recipe by TeaTime Magazine at https://teatimemagazine.com/bakerlita-bloomerys-heart-tea-cakes/