Raspberry Hazelnut Cake

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 12
• 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

Recipe

• 1 preheat oven to moderate (180°f/160°f 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.