Raspberry & Almond Cake

Instructions

1. Preheat oven to 180 degrees Celsius or 160 degrees fan forced.
2. Grease a deep 22cm round cake pan and line the base and sides with baking paper.
3. Beat butter and sugar in a bowl until light and fluffy.
4. Add eggs, one at a time, beating until just combined between additions. (Mixture will curdle at this stage, but will come together later).
5. Stir in sifted flours, almond meal and sour cream. Mix well.
6. Stir in raspberries.
7. Spread mixture into prepared pan.
8. Bake for about 1.5hrs. Test the cake with a skewer - it s ready when it comes out clean. If it is still not ready, cover cake time with foil to prevent over-browning and leave in oven for a further 10 minutes.
9. Check and repeat until cake is ready.
10. Cool cake in pan.
11. Make icing by combining mascarpone, icing sugar, frangelica and sour cream in a bowl and stir until smooth and spreadable without being too runny.
12. Add in more icing sugar and mix to achieve desired consistency. I have found that depending on the mascarpone used, you sometimes have to add a lot more icing sugar to get it to a consistency that is spreadable.
13. Stir in the nuts.
14. Place cold cake on a serving plate. Spread the icing all over the cake, including the sides. Place in fridge for 2 hours to allow icing to set.
15. Serve as it is - it does not need any cream or ice cream.