Raspberry Hazelnut Cake

• 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

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)