Test Kitchen Notes
Do-ahead The cakes can be made 2 days ahead; store in an airtight container at room temperature.
POPPY SEED & HAZELNUT CAKE WITH RASPBERRY MASCARPONE
PREP + COOK TIME 2 HOURS (+ STANDING) SERVES 16
½ cup (75g) poppy seeds
1 cup (250ml) milk
250g unsalted butter, softened
2 cups (440g) caster sugar
6 eggs
2 cups (300g) self-raising flour
2 cups (240g) hazelnut meal
1 cup (240g) sour cream
500g mascarpone
300ml pouring cream
½ cup (80g) icing sugar
200g dark chocolate, chopped finely
375g raspberries
1 Preheat oven to 160°C/140°C fan. Grease two 20cm round deep cake pans; line bases and sides with baking paper.
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