Raspberry Hazelnut Cake

  1. Preheat oven to moderate (180u0b0F/160u0b0F 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.

butter, caster sugar, eggs, flour, flour, hazelnut meal, sour cream, frozen raspberries, mascarpone cheese, icing sugar, frangelico, sour cream, hazelnuts

Taken from www.food.com/recipe/raspberry-hazelnut-cake-271628 (may not work)

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