Raspberry almond cake with mascarpone cream icing

I hate missing out on a party. The idea that all the people I know, or, a whole lot of cool people I don’t know, are having fun somewhere without me drives me batty.

I especially like birthday parties because it combines presents, food and cake. Total win-win.

I like throwing parties too. Especially ones where I make my guests dress up. Then I get to feed them all heaps of colourful punch and food. My favourite trick is to put party food in the oven, then attach the timer to a merry guest, and tell them to come and find me when they start beeping. Simple things…

It’s my friend’s Derek’s 30th and I can’t go to his party.

Derek’s raspberry and almond birthday cake

You see his party is in Melbourne, which I call home. (Quiet in the cheap seats, Perth, it’s not me, it’s you.) But I am currently on an extended holiday – it’s a tough life – and am living and working in London.

So I can’t go.

So this lovely cake, full of raspberries, almond meal and topped with rich mascarpone cream icing, is to say happy birthday. As I am a good friend, I have made you this cake Derek, and eaten it on your behalf. Happy Birthday!

I halved the below recipe, as even sharing it out with the girls at work and an Irish house guest, it was a lot. But don’t worry, I finished if off! No cake goes to waste in my house. The original recipe comes from my friend Felicity, so this was a team effort.

The raspberries in London at the moment are unbelievably lovely, so I used fresh ones. But frozen works just as well with these things.

The cake is rather heavy so you only need to eat a little, but the good thing is it lasts in the fridge for days so you can savour some later.

Preparation time: 20 minutes to prepare
Cooking time: 1 hour 30 minutes
Servings: Serves 10 or more

Ingredients
250 grams butter, softened
2 cups (440g) caster sugar
6 eggs
1 cup (150g) plain flour
½ cup (75g) self raising flour
1 cup (110g) hazelnut meal
2/3 cup (160g) sour cream
300 grams fresh or frozen raspberries
fresh raspberries, extra, for serving

Note: If using frozen raspberries, don’t thaw them; frozen berries are less likely to ‘bleed’ into the cake mixture.

Mascarpone cream icing
1 cup (250g) mascarpone cheese
1/2 cup (80g) icing sugar
2 tablespoons Frangelico (any nut flavoured liquor would work, or maybe just a tablespoon of vanilla essence if it is what you have)
½ cup (120g) sour cream
½ cup slivered almonds, put in the oven for 10 minutes to brown

Note: I upped the amount of icing sugar from the original recipe (1/4 of a cup to 1/2 a cup as above) as it just seemed too runny. Friends have also substituted this icing with lemon buttercream icing with great success too.

Method

  1. Preheat oven to 180°C (160°C fan-forced). Grease a deep 22cm-round cake pan; line base and sides with baking paper.
  2. Beat the butter and sugar in medium bowl with an electric mixer (or, as I did, go crazy with a wooden spoon because I refuse to buy an electric beater while living away from home) until light and fluffy; add the eggs, one at a time, beating until just combined between additions. (The mixture will curdle at this stage, but will come together later.)
  3. Transfer mixture to a large bowl, stir in sifted flours, almond meal and sour cream. Fold in raspberries and spread mixture into pan.
  4. Bake for about 1 hour 30 minutes. Stand cake in pan for 10 minutes; turn, top-side up, onto wire rack to cool.

Mascarpone cream

  1. Combine mascarpone, icing sugar, liqueur and sour cream in a medium bowl. Stir until smooth; stir in nuts.
  2. Place cold cake on a serving plate.
  3. Spread cake all over with mascarpone cream. Top and serve with extra fresh raspberries, if desired.

Healthy? Raspberries are healthy? It’s a cake, just enjoy.

Gluten free? I’m pretty confident that switching out the self-raising flour for GF flour would work well. Especially considering how moist it is and all the eggs.

Storage: Icing the night before works well. Store covered, in refrigerator. Unfrosted cake can be frozen for up to 3 months.

This recipe is adapted from a Raspberry hazelnut cake from Australian Woman’s Weekly. I like almonds better.

5 Comments on Raspberry almond cake with mascarpone cream icing

  1. Tina
    5 July 2011 at 6:08 pm (3 years ago)

    I was looking for a birthday cake to make that wasn’t chocolate, I’m going to make this on now.

    Reply
  2. Felicity
    12 July 2011 at 3:27 pm (3 years ago)

    No yummy cakes like that in China!

    Reply
    • Aimee@clevermuffin
      12 July 2011 at 3:36 pm (3 years ago)

      Awww… I bet there is lots of other fabulous food there though! Hoping you’re having a great time.

      Reply

Comments are lovely

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