Raspberry Hazelnut Cake

Name: Raspberry Hazelnut Cake
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

13 ingredients

9 steps

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

1

Preheat oven to moderate (180°F/160°F fan-forced).
2

Grease deep 22cm round cake pan; line base and side with baking paper.
3

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.
4

Mixture will curdle at this stage, but will come together later.
5

Transfer mixture to large bowl; using wooden spoon, stir in flours, hazelnut meal, sour cream and raspberries.
6

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.
7

Make mascarpone cream.
8

Mascarpone cream:
9

Combine mascarpone, icing sugar, liqueur and sour cream in medium bowl. Using wooden spoon, stir until smooth; stir in nuts.