Raspberry Hazelnut Cake

Raspberry Hazelnut Cake

Info

Prep Time
0:30
Cook Time
1:30
Difficulty
Servings
12

Ingredients

250g
butter, softened
2 cups
caster sugar
6
eggs
1 cup
all purpose flour
1/2 cup
self-raising flour
1 cup
hazelnut meal
2/3 cup
sour cream
300g
fresh or frozen raspberries

Mascarpone Frosting

250g
mascarpone cheese
1/4 cup
icing sugar
2 tbsp
frangelico
1/2 cup
sour cream
1/2 cup
roasted hazelnuts, chopped finely

Directions

  1. Preheat oven to 160 degrees. Grease a deep 22cm round cake pan.
  2. Beat butter and sugar in a medium bowl with an electric mixer until light and fluffy. Add eggs one at a time, beating until just combined between additions.
  3. The mixture will curdle at this stage, but will come together later.
  4. Transfer mixture to a large bowl. Using a wooden spoon, stir in flours, hazelnut meal, sour cream and raspberries. Spread mixture into prepared pan.
  5. Bake cake for 1 1/2 hours. Stand cake for 10 minutes, turn onto wire rack, turn top side up to cool.
  6. To make mascarpoine cream, combine mascarpoine, icing sugar, liquer and sour cream in a medium bowl. Using a wooden spoon, sitr until smooth, then stir in nuts.

Notes and Tips

  1. If you're using frozen raspberries, don't thaw them as frozen berries are less likely to "bleed" into the cake mixture.