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.