Raspberry Hazelnut Cake

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READY IN: 2hrs
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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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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