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.
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.
250 grams butter, softened
2 cups (440g) caster sugar
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.
- Preheat oven to 180°C (160°C fan-forced). Grease a deep 22cm-round cake pan; line base and sides with baking paper.
- 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.)
- Transfer mixture to a large bowl, stir in sifted flours, almond meal and sour cream. Fold in raspberries and spread mixture into pan.
- Bake for about 1 hour 30 minutes. Stand cake in pan for 10 minutes; turn, top-side up, onto wire rack to cool.
- Combine mascarpone, icing sugar, liqueur and sour cream in a medium bowl. Stir until smooth; stir in nuts.
- Place cold cake on a serving plate.
- 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.