Raspberry Hazelnut Cake Recipe

Name: Raspberry Hazelnut Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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 (180u00b0F/160u00b0F 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.

1629

kcal

Calories

100

Fat

148

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 250 g butter, softened, 2 cups caster sugar, 6 eggs, 1 cup plain flour, and more.

Yes, Raspberry Hazelnut Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Raspberry Hazelnut Cake

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