Mixed berry hazelnut cake

  • 1 hr 40 mins cooking
  • Serves 24
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Mixed berry hazelnut cake
  • 250 gram unsalted butter, softened
  • 1 3/4 cup (385g) caster sugar
  • 6 eggs
  • 1 cup (150g) plain flour
  • 1/2 cup (75g) self-raising flour
  • 1 cup (110g) ground hazelnuts
  • 2/3 cup (160g) sour cream
  • 300 gram fresh mixed berries
  • 3/4 cup (180ml) thickened cream
  • 1 tablespoon blackcurrant-flavoured liqueur
  • 375 gram white eating chocolate, coarsely chopped
  • 125 gram fresh raspberries
  • 125 gram fresh blueberries
  • 1 egg white, lightly beaten


Mixed berry hazelnut cake
  • 1
    To make white chocolate ganache, bring cream and liqueur to the boil in a medium saucepan. Remove from heat; pour over chocolate in a small heatproof bowl, stir until smooth. Cover; refrigerate overnight. Beat ganache in a small bowl with an electric mixer until mixture changes to a paler colour.
  • 2
    Preheat oven to 180°C. Grease a deep 23cm x 31cm oval cake pan; line base and side with baking paper.
  • 3
    Beat butter and 1 1/2 cup sugar in a small bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time. Transfer mixture to a large bowl; stir in sifted flours, ground hazelnuts, sour cream and berries. Spread mixture into pan.
  • 4
    Bake cake about 1½ hours. Stand in pan 10 minutes; turn, top-side up, onto a wire rack to cool.
  • 5
    Meanwhile, to make sugared berries, using a small artist's paint brush, brush berries very lightly with egg white; toss in remaining sugar. Place in a single layer on a tray and allow to dry at room temperature.
  • 6
    Spread cake with ganache; top with sugared berries. Serve immediately.

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