Raspberry Hazelnut Cake
Ready In: 2 hrs
Serves: 12
Ingredients
- 250 g butter, softened
- 2 cups caster sugar
- 6 eggs
- 1 cup plain flour
- 1⁄2 cup self raising flour
- 1 cup hazelnut meal
- 2⁄3 cup sour cream
- 300 g frozen raspberries
- 250 g mascarpone cheese
- 1⁄4 cup icing sugar
- 2 tablespoons Frangelico
- 1⁄2 cup sour cream
- 1⁄2 cup roasted hazelnuts, chopped finely
Directions
- Preheat oven to moderate (180°F/160°F fan-forced).
- Grease deep 22cm round cake pan; line base and side with baking paper.
- Beat butter and sugar in medium bowl with electric mixture until light and fluffy; add eggs at one time, beating until just combined between additions.
- Mixture will curdle at this stage, but will come together later.
- Transfer mixture to large bowl; using wooden spoon, stir in flours, hazelnut meal, sour cream and raspberries.
- Spread mixture into prepared pan. Bake, uncovered,about 1 1/2 hours. Stand cake 10 minutes; turn onto wire rack, turn top side up to cool.
- Make mascarpone cream.
- Mascarpone cream:
- Combine mascarpone, icing sugar, liqueur and sour cream in medium bowl. Using wooden spoon, stir until smooth; stir in nuts.
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