RASPBERRY HAZELNUT CAKE

Raspberry Hazelnut Cake image

Provided by tomoko matsunaga

Categories Dessert

Time 2h

Yield 12 serving(s)

Number Of Ingredients 13

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

Steps:

Preheat oven to moderate (180°F/160°F fan-forced).
Grease deep 22cm round cake pan; line base and side with baking paper.
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.
Mixture will curdle at this stage, but will come together later.
Transfer mixture to large bowl; using wooden spoon, stir in flours, hazelnut meal, sour cream and raspberries.
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.
Make mascarpone cream.
Mascarpone cream:.
Combine mascarpone, icing sugar, liqueur and sour cream in medium bowl. Using wooden spoon, stir until smooth; stir in nuts.

Nutrition Facts : Calories 489.8, Fat 27.6, SaturatedFat 14.6, Cholesterol 160.1, Sodium 166.7, Carbohydrate 56.4, Fiber 2.1, Sugar 41.7, Protein 6.7