Raspberry hazelnut cake | Women's Weekly Food

Ingredients

• 250 grams butter, softened
• 2 cups (440 grams) caster sugar
• 6 eggs
• 1 cup (150 grams) plain flour
• 1/2 (75 grams) self-raising flour
• 1 cup (110 grams) hazelnut meal
• 2/3 cup (160 grams) sour cream
• 300 grams fresh or frozen raspberries
• fresh raspberries, extra, for serving
• Mascarpone cream
• 1 cup (250 grams) mascarpone cheese
• 1/4 cup (40 grams) icing sugar
• 2 tablespoons hazelnut liqueur
• 1/2 cup (120 grams) sour cream
• 1/2 cup (75 grams) roasted hazelnuts, chopped finely