Raspberry hazelnut cake

Made this cake this week, it was a big hit. There is a topping, but I didnt make that, so I dont know how it is. It isnt overly hazelnutty, so you might want to add 1/4 tsp of hazelnut extract.

For cake:

1 cup of butter softened
2 cups sugar
6 eggs
1 cup plain flour
1/2 cup self-raising flour
1 cup hazelnut meal (ground hazelnuts)
2/3 cup sour cream
10 1/2 ozs of fresh or frozen raspberries

For topping:

8 ozs marscapone
1/4 confectioners sugar
2 tbsp frangelico
1/2 cup sour cream
1/2 cup roasted hazelnuts chopped finely

Preheat oven to 350

Grease deep 22 cm cake pan (I used a bundt pan). Beat butter and sugar in medium bowl with mixer until light and fluffy. Add eggs one at a time, beating until just combined between additions. Mixture will curdle at this stage, but will come together later.

Transfer mix to large bowl. Using wooden spoon, stir in flours, hazelnut meal, sour cream and raspberries. Gentle with the raspberries or the whole cake will turn red. Spread mixture into prepared pan. Bake uncovered for 1 1/2 hours. Stand cake for 10 mins and turn onto wire rack to cool.

For cream- combine all ingredients except hazelnuts. Stir until smooth then add hazelnuts.

I guess if you make the cream there will be more of a hazelnut taste.

Re: Raspberry hazelnut cake

Whoa! This sounds soooo YUMMY!!!!

SAVE!

Re: Raspberry hazelnut cake

I want to try this one day!

Thanks for posting this recipe!