a teaspoon of vanilla extract (or the seeds of a pod)
a pinch of salt
icing sugar (optional)
red gel food coloring
PROCEDURE
If you use a stand mixer, fit the whisks or use a bowl and electric whisks and work the butter until the mixture is light and frothy.
Add the sugar and then the eggs, but one at a time, waiting for the previous one to be incorporated.
Add the sifted almond flour and flour with baking powder.
Add the pinch of salt, the teaspoon of vanilla extract and the grated lemon peel.
Take about 1/3 of the mixture and put it in a bowl. Add the red food coloring and mix well.
Line a small baking tray with baking paper and pour in the red mixture, leveling it well.
Bake at 170° for about 15/20 minutes. Remove from the oven and let cool.
Using a heart-shaped cookie cutter, cut out lots of little hearts (watch the video on Instagram).
Line the plumcake pan with baking paper or butter and flour it.
Spread a small amount of the mixture on the bottom. Sink the red hearts into the mixture, well aligned.
Cover with the remaining mixture. Tap the mold on the kitchen counter to distribute the mixture well.
Bake at 170° (preheated oven) for about 45/50 minutes. Do the toothpick test. Remove from the oven and let cool. If you want, you can sprinkle with powdered sugar.
