So Long, And Tax For All The Fish
Driving Miss Hazy

Monday Munchies #30

This is the third cake in the AWW Top Ten Cakes and is a Raspberry Hazelnut Cake. Of course, it could be an Almond Blueberry cake, and it was almost an Almond Raspberry cake because hazelnut meal is difficult to find. It's a moist cake and though the recipe comes with a mascarpone cream, I didn't coat the cake, because uniced, it can be frozen.


Raspberry Hazelnut Cake  serves 12 Raspberries and hazelnuts
  • 250g 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
  • 300g fresh or frozen raspberries
Mascarpone Cream
  • 250g mascarpone
  • 1/4 cup icing sugar
  • 1/2 cup sour cream
  • 2 tbspn hazelnut liqueur
  • 1/2 cup roasted hazelnuts, finely chopped

Preheat the oven to 180*C (160* FF) and grease and line a 22cm cake tin, I use a springform because I hate turning out cakes.

Cream the butter and sugar till light and fluffy and the colour should be paler.

Add the eggs, one at a time, beating as little as possible between each addition.

The recipe says the mixture may curdle, mine didn't, but one should not worry if it does.

Here, I like to set aside a little of the flour to coat the raspberries. I believe that they don't drop to the bottom of the cake if I do this. Time, and the cutting of the cake, will tell.

Add the flours, hazelnut meal and sour cream and stir into the batter.Then add the raspberries and gently fold through. Spread in the cake tin and smooth the top.

Bake for 1 hour and 30 minutes, or until cooked: a skewer poked into the centre will come out clean, the top will spring back when pressed lightly with the fingers and the cake will have come away from the edge of the tin.

NB My cake took 15 minutes longer at the 160*C fan forced temperature.

Cool in the tin for 10 minutes, then place on a rack to cool completely.


Optional Mascarpone cream: combine the mascarpone, icing sugar, liqueur and sour cream, stir till smooth then fold in the nuts.Spread over the top and sides of the cold cake.


Raspberry and Hazelnut cake 

I am not quite used to MrsDrWho's camera (thank you), so the other photos showing the raspberries were evenly spread were all vague and fuzzy.

Comments

Rose Red

That is an excellent tip about coating the fruit with flour, I must remember that!

I too use a springform tin if I can - so much easier!

Sarah

Another beautiful cake!! I think I would have a hard time finding hazelnut meal here, but I will start to keep an eye out and perhaps look for a source online too...could you grind hazelnuts in the food processor or is it something quite different?

Nat

MMMmmmmmmm - looks very yummy - thanks Cindy

drk

so many handy hints. that looks amazing. and they didnt drop, well not all the way! yummo!

Lois

I just love rasperries & hazelnuts.....so can imagine this is a very yummy cake!!

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