Poppy seed & hazelnut layer cake with raspberry mascarpone

Nutty poppyseed and hazelnut sponge sandwiched between layers of sweet, thickened mascarpone and fresh, bright raspberries drizzled with dark chocolate ganache.
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1H 25M
1H 50M
Poppy seed AND HAZELNUT CAKE with raspberry mascarpone


Poppy seed and hazelnut cake with raspberry mascarpone


Poppy seed and hazelnut cake with raspberry mascarpone

1.Preheat oven to 160°C. Grease two 20cm (8-inch) round cake pans; line bases and sides with baking paper.
2.Place poppy seeds and milk in a small bowl; soak 15 minutes.
3.Beat butter and sugar in a medium bowl with an electric mixer for 6 minutes or until pale and fluffy. Beat in eggs, one at a time, until just combined. Add flour, ground hazelnuts, sour cream, and poppy seed mixture; beat on low speed until just combined. Spoon mixture evenly between pans.
4.Bake cakes for 1 1/4 hours, swapping pans from top to bottom halfway during cooking time, or until a skewer inserted into the centre comes out clean. Stand cakes in pans for 5 minutes before turning, top-side up, onto baking-paper-covered wire racks to cool.
5.Beat mascarpone, 1/2 cup of the cream and sifted icing sugar in a medium bowl with an electric mixer until firm peaks form.
6.Place chocolate and remaining cream in a small saucepan; stir over low heat until melted and smooth. Cool for 5 minutes.
7.Level cakes; split each cake into two layers. Reserve 60g raspberries for top. Place one cake layer on a cake stand; spread with one-third of the mascarpone mixture, then top with one-third of the remaining raspberries, squeezing them lightly to flatten. Repeat layering with remaining cake layers, mascarpone mixture and raspberries, finishing with a cake layer.
8.Spread top of cake with chocolate mixture, allowing some to drizzle down the side. Decorate with reserved raspberries.

Do ahead: The cakes can be made 2 days ahead; store in an airtight container at room temperature.


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