How To make Raspberry Nut Cake

Raspberry Chocolate Hazelnut Cake | Epitome of Taste

#cake #raspberrycake #chocolate #hazelnut

This deliciously moist & tender hazelnut flavored cake is topped with juicy raspberries. There's a delicate tanginess that raspberries add which balances the richness of chocolate, creating a heavenly combo. The perfect breakfast, tea or dessert cake!
Servings: 8 - 10

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INGREDIENTS
▪︎ 150g butter, room temperature
▪︎ 120g castor sugar
▪︎ 4 eggs, room temperature
▪︎ 120g flour, sifted
▪︎ 80g finely ground hazelnuts (alternatively: use ground almonds/nuts)
▪︎ Pinch salt
▪︎ 1 heaping tsp baking powder
▪︎ 2 tsp cocoa powder
▪︎ 100g dark chocolate (50 - 70% cocoa), melted
▪︎ 150 - 200g raspberries, fresh or frozen (no need to thaw if using frozen)

INSTRUCTIONS
1. Preheat oven to 180 degrees C. Grease a 24cm springform cake pan with melted butter, then line base with baking paper & set aside.
2. In a large bowl cream together butter & 70g sugar for 2 to 3 minutes until light & fluffy.
3. Add the egg yolks & melted chocolate. mix until just combined. Avoid overmixing.
4. Sift together flour, baking powder, salt & cocoa powder. Add ground hazelnuts. Mix everything until combined. Do not overmix.
5. Beat the egg whites until foamy. Add sugar & beat until stiff.
6. Carefully fold in beaten egg whites into batter with a spatula until fully combined. Transfer the batter into prepared pan.
7. Bake for 10 minutes. After 10 minutes remove the cake pan from oven & arrange raspberries evenly over the top.
8. Bake again for 40 minutes or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
9. Serve & enjoy every bite!

OTHER CAKE RECIPES TO TRY
Rustic Fruit Cake

Cherry, Almond & Coconut Cake

Autumn Fruit Cake

Pear Chocolate Cake

Blackberry Streusel Cake

Classic & Easy One Bowl Chocolate Cake

Nut Cake

Summer Blueberry & Peach Cake

Baked Raspberry Crumble Cheesecake

Blackberry & Plum Sour Cream Cake

Lemon Pound Cake

Cherry Almond Coffee Cake

Cinnamon Apple Cake

Peach Almond Cake

Banana Bread

White Chocolate Raspberry Loaf Cake

Plum Cake

Marble Cake

Pound Cake

Blueberry Almond Cake

Berry Cheesecakes

Strawberry, almond & coconut cake

Baked mini New York-style cheesecakes

Raspberry almond cake

Cream cheese pound cake

Apple & walnut loaf

Walnut Caramel Mirror Cake

Walnut Caramel Mirror Cake - an elegant dessert with a caramel mirror glaze perfect for upcoming Easter holiday. Walnut cake at the bottom, followed by a semisweet chocolate layer, caramelized toasted nuts cream and a mascarpone and coffee mousse on top. Everything coated with a caramel mirror glaze and decorated with a chocolate golden flower for o more elegant look.

To print the recipe check the full recipe on my blog:


Ingredients

Makes about 16 servings

Walnut Cake
2 egg whites
Pinch of salt
1/3 cup (70g) sugar
2/3 cup (70g) walnuts, ground
2 tbsp (20g) all-purpose flour
Chocolate Layer
5.5 oz (150g) semisweet chocolate
3 tbsp (45ml) whipping cream

Walnut Caramel Layer
1/3 cup (70g) sugar, for caramel
1 tbsp (15ml) water
2/3 cup (70g) walnuts, toasted, cut into smaller peices
5 tbsp (70g) butter
2 egg yolks
3 tbsp (45g) sugar, for mixing with yolks
pinch of salt

Mascarpone Mousse
16 0z (500g) mascarpone, room temperature
2/3 cup (80g) powdered sugar
1 1/2 cup (360g) whipping cream (35% fat), chilled
1 tbsp (10g) gelatin powder
1/4 cup (60ml) cold water
2 tsp (4g) instant coffee
1 tsp (5g) vanilla extract

Caramel Mirror Glaze
1 cup (200g) sugar
1 tbsp (15ml) lemon juice or water
3.5 fl oz (100ml) water
3/4 cup (180g) whipping cream
1/2 tsp (3g) salt
2 tbsp (16g) cornstarch
1 tbsp (15ml) water, for mixing with cornstarch
1 tbsp (10g) gelatin powder
1/4 cup (60ml) cold water, for dissolving gelatin

Chocolate Flower
2.5 oz (70g) semisweet chocolate, for melting
1 oz (30g) semisweet chocolate, for tempering
golden powder, optional
chopped walnuts


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Raspberry Almond Thimble Cakes | ENTERTAINING WITH BETH

Learn how to make my homemade Raspberry Almond Thimble cakes. One of my favorite easy recipes for any baby or bridal shower!
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MORE SPRING DESSERT IDEAS!
Foolproof Madeleines
Lemon Pound Cake Recipe
Raspberry Cheesecake
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BETH’S RASPBERRY ALMOND THIMBLE CAKE RECIPE
Makes 24 Thimble Cakes (or 12 regular sized muffins)

INGREDIENTS
¾ cup (180 ml) of melted unsalted butter
¾ cup (150 g) sugar
2 eggs
¼ cup (60 ml) water
1 tsp (5 ml) almond extract
1 ½ cups (180 g) all purpose flour
2 tsp (10 ml) baking powder
1 tsp (5 ml) salt
¼ cup (60 ml) raspberry jam
¼ cup (60 ml) sliced almonds
1-2 tbsp (13 g) of powdered sugar for garnish



METHOD:
Preheat oven to 350F/(176C) degrees.

Spray a mini cheesecake pan with baking spray. Set aside. (you can also use a regular cake pan, or turn this into muffins too)

In a large bowl combine melted butter and sugar. Mix well until combine. Then with a wire whisk whip in eggs, whisking until combined. Add water and almond extract stir well.

In a small bowl combine flour, baking powder and salt whisk until combined. Add flour mixture to wet mixture, stir gently.

Scoop out batter into wells, filling about half way. Pipe raspberry jam in the center. Just a small dollop. Top with almonds.

Bake at 350 for 22 mins. Allow to cool and dust with powdered sugar. Serve with a cup of tea!

NOTHING BUNDT CAKE COPYCAT RECIPE! White Chocolate Raspberry

If you ever wondered how Nothing Bundt Cake makes the best cake, here's how! This recipe tastes just like it if not better. Super moist and the cream cheese icing is so good it can be eaten right off the spoon.

Recipe:

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Chocolate raspberry cake with walnut&pecan nuts

Ingredients
175g self raising flour
70g butter/margarine
70g sugar
40g cocoa powder
20ml skimmed milk
3 medium eggs
20g dark chocolate drops
40g walnut and pecan nuts
Small bowl of fresh/frozen raspberries
Raspberry essence
Almond essence
Pinch of baking powder (optional)
Oil spray/oil for cake tin
Enjoy

Raspberry nut chocolate cake ????????

#shorts #recipe #food #cake #raspberry

Ingredients:

175 grams spelled flour
70 grams of almond flour
1 tsp baking powder
1 tsp cinnamon
50 grams of coconut blossom sugar
200 grams of Greek yogurt
3 eggs
50 grams of chocolate
50 grams of mixed nuts
75 grams of frozen raspberries
1 tsp cornstarch

45 minutes in convection oven at 175 degrees