One of my fave cakes is my raspberry + hazelnut with vanilla buttercream. When I first started cake decorating I was very protective over my recipes. These days, I have mellowed and really enjoy sharing my passion with others. My friend Anna LOVES my raspberry + hazelnut recipe and so I've dedicated this blog post to her - this one's for you Anna!
Before you scroll down for the recipe, you will want to read my tips for baking the perfect cake. Grab my FREE cake decorating book here.
Raspberry and hazelnut cake
What you will need
220g butter, softened
1 3/4 cups caster sugar
5 eggs (room temp)
1 teaspoon vanilla essence
1 cup plain flour
1/2 cup self-raising flour
1 cup ground hazelnuts
2/3 cup sour cream
250g fresh or frozen raspberries
What to do
Preheat oven to 160°C (NOT fan-forced). Grease a deep 8 inch (20cm) round cake pan and line the base and sides with baking paper. I like my baking paper to rise above the tin by around 5cm – this helps prevent the cake from burning on the sides/top.
Beat the butter and sugar with an electric mixer until light and fluffy. I usually do this for 5-7 minutes on medium speed until the mixture is a nice pale colour. This helps the cake to be rise and be nice and fluffy. Add the vanilla and then add the eggs, one at a time, beating until just combined between additions. (Don’t worry if it curdles – it will come together later).
Fold in the flours, hazelnut meal and sour cream and raspberries. Don’t let the raspberries thaw if using frozen berries.
Bake about 1 hour 30 minutes or until skewer comes out clean. Stand cake in for 30 minutes and then turn upside down and allow to cool on a wire rack.
What you will need
220g butter, softened
1 3/4 cups caster sugar
5 eggs (room temp)
1 teaspoon vanilla essence
1 cup plain flour
1/2 cup self-raising flour
1 cup ground hazelnuts
2/3 cup sour cream
250g fresh or frozen raspberries
What to do
Preheat oven to 160°C (NOT fan-forced). Grease a deep 8 inch (20cm) round cake pan and line the base and sides with baking paper. I like my baking paper to rise above the tin by around 5cm – this helps prevent the cake from burning on the sides/top.
Beat the butter and sugar with an electric mixer until light and fluffy. I usually do this for 5-7 minutes on medium speed until the mixture is a nice pale colour. This helps the cake to be rise and be nice and fluffy. Add the vanilla and then add the eggs, one at a time, beating until just combined between additions. (Don’t worry if it curdles – it will come together later).
Fold in the flours, hazelnut meal and sour cream and raspberries. Don’t let the raspberries thaw if using frozen berries.
Bake about 1 hour 30 minutes or until skewer comes out clean. Stand cake in for 30 minutes and then turn upside down and allow to cool on a wire rack.
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