Gingerbread heart cake

Ingredients for 1 servings:

• 200 g sugar
• 400 g flour
• 12 g baking soda
• 12 g cinnamon
• 7 g gingerbread spice
• 3 g salt
• 10 g cocoa powder, unsweetened
• 355 g milk
• 50 g jam
• 90 g jam
• 75 g cake icing

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Put all the dry ingredients in a bowl and mix well with a whisk. Then add the milk and jam and fold in with a spatula to ensure there are no lumps. Choose the right pan depending on how thick you want the cake to be. I opted for a 30x20cm pan so that the slices are about 3-4cm thick. Grease the pan or line it with baking paper and, depending on the pan, fill the batter evenly. It will be quite tough and will therefore hardly rise on its own. Then bake in a preheated oven at 200°C (top/bottom heat). The baking time can vary depending on the oven and pan, so test the cake for at least another 20 minutes with a skewer to see how far along it is. Mine took about 30 minutes. Spread the jam over the still-hot cake and then pour the glaze over it and spread it on in the same way. Then place in the fridge for 1-2 hours to cool. For jam, I recommend cherry, raspberry, or plum jam, but you can of course use any other jam you like.