When I was engaged my Mum decided to host a Kitchen Tea for me. Guests were instructed to don their favourite tea time frock and in lieu of gifts, bring along a favourite recipe which Mum collated and presented to me with the idea that this little collection of cooking history would help ‘Fuel the Marriage’ for many years to come.
One of my favourite of these recipes is from my amazing mother-in-law Robyn, the Raspberry and Hazelnut Sour Cream Cake, it comes with strict instructions that it is a cake for special occasions!
250g softened butter
2 cups caster sugar
1 cup plain flour
½ cup self-raising flour
1 cup hazelnut meal
2/3 cup sour cream
300g fresh or frozen raspberries
Ingredients – Mascarpone Cream
250g mascarpone cream
¼ cup icing sugar
2 tbsp Frangelico liqueur
2/3 cup sour cream
½ cup roughly chopped hazelnuts
Preheat the oven to 180C and grease and line two round 20cm cake tins.
In a large mixing bowl beat the butter and sugar until pale and fluffy.
Add the eggs one at a time beating thoroughly after each egg until mixed well.
Sift the flours and hazelnut meal on top of the mixture and stir with a metal spoon to combine.
Stir in the sour cream and raspberries then evenly divide the mixture amongst the two pans.
Bake for 50-55min alternating the placement of the pans in the oven after 25min. Cakes are cooked when an inserted skewer comes out clean.
Remove from the oven and stand for 10min before turning out onto wire racks to cool completely.
To make the icing, in a medium sized bowl stir to combine the mascarpone, sugar, liqueur and sour cream.
Spread half the mascarpone mixture on one cake and evenly sprinkle with 2/3 of the chopped hazelnuts.
Place the second cake on top, spread with the remaining mascarpone and sprinkle the remaining hazelnuts on top.
Best consumed within 2 days, keep refrigerated. This recipe can be made in one tin if desired. Use a deep 22cm round cake tin and bake for 1 ½ hrs. Mix the hazelnuts in with the mascarpone cream for this variation.