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.

  • 25 mins preparation
  • 1 hr 25 mins cooking
  • Serves 16
  • Print


Poppy seed and hazelnut cake with raspberry mascarpone
  • 1/2 cup (75g) poppy seeds
  • 1 cup (250ml) milk
  • 250 gram unsalted butter, softened
  • 2 cup (440g) caster (superfine) sugar
  • 6 eggs
  • 2 cup (300g) self-raising flour
  • 2 cup (240g) ground hazelnuts
  • 1 cup (240g) sour cream
  • 500 gram mascarpone
  • 300 millilitre pouring cream
  • 1/2 cup (80g) icing (confectioners') sugar
  • 200 gram dark (semi-sweet) chocolate, chopped finely
  • 375 gram raspberries


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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