Recipe Book
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
- Preheat oven to 160 degrees. Grease a deep 22cm round cake pan.
- 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.
- The mixture will curdle at this stage, but will come together later.
- Transfer mixture to a large bowl. Using a wooden spoon, stir in flours, hazelnut meal, sour cream and raspberries. Spread mixture into prepared pan.
- Bake cake for 1 1/2 hours. Stand cake for 10 minutes, turn onto wire rack, turn top side up to cool.
- 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
- If you're using frozen raspberries, don't thaw them as frozen berries are less likely to "bleed" into the cake mixture.