Food Recipe

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Raspberry and Almond Mascarpone Cake

There are some bakes that just evoke pure joy, and this Raspberry and Almond Mascarpone Cake is one of them. I remember the first time I made it, a little nervous about handling a three-layer creation. But as the aroma of toasted almonds and sweet raspberries filled my kitchen, a sense of calm washed over me. The resulting cake was a masterpiece, a symphony of textures and flavours that truly impressed. It’s a cake that whispers of celebration and whispers even louder of pure, unadulterated deliciousness.

Recipe Overview

Prep Time: 1 hour
Cook Time: 2 hours
Total Time: 3 hours 45 minutes
Servings: 15-20
Yield: 1 x 30cm round cake
Dietary Type: Contains Dairy, Eggs, Gluten, Nuts

Ingredients

For the Cake:

500 g unsalted butter, softened
3 cups caster sugar
8 large eggs
2 cups plain flour
1 ½ cups self-raising flour
1 cup almond meal
1 cup milk
1 cup slivered almonds, toasted and finely chopped
400 g raspberries, fresh or frozen
400 g Vienna almonds (optional, for decorating)

For the Mascarpone Cream:

750 g mascarpone
300 g sour cream
1 cup icing sugar, sifted
80 ml Cointreau liqueur or 80 ml Grand Marnier

Equipment Needed

Deep 30cm round cake tin
Electric mixer (stand mixer or hand-held)
Large mixing bowls
Baking paper
Spatula
Serrated knife or cake leveller
Cooling rack
Serving plate

Instructions

Preheat your oven to 160°C (or 140°C for fan-forced ovens). This gentle heat is crucial for allowing the cake to bake through without the outside becoming too dark.
Prepare your cake tin: Generously grease a deep 30cm round cake tin. Then, line the base and sides with baking paper, ensuring it extends slightly above the rim to accommodate the cake’s rise. This step prevents sticking and makes unmolding a breeze.
In a large bowl, beat the softened butter and caster sugar together using an electric beater. Continue beating until the mixture is wonderfully fluffy and pale. This process incorporates air, which contributes to a lighter cake texture.
Add the eggs one at a time, beating well after each addition. It’s important not to rush this step. At this stage, the mixture might appear a little curdled; this is perfectly normal and nothing to worry about. Continue beating until just combined.
Transfer the creamed mixture to a very large bowl. This is where you’ll gently fold in the dry ingredients and milk.
Sift the plain flour and self-raising flour into a separate bowl.
Fold in the sifted flours, almond meal, and milk into the butter and egg mixture. Do this in three equal batches. Fold each batch in carefully until just incorporated before adding the next. Overmixing at this stage can develop the gluten too much, resulting in a tougher cake.
Gently fold in the toasted and finely chopped slivered almonds and the raspberries. If using frozen raspberries, there’s no need to thaw them; they will release their juices during baking, creating delightful pockets of flavour and colour.
Spread the batter evenly into the prepared cake tin. Ensure the surface is smooth for even baking.
Bake for 1 hour.
After the first hour, reduce the oven temperature to 150°C (or 130°C for fan-forced ovens). Continue baking for another hour, or until a skewer inserted into the centre of the cake comes out clean. The longer baking time at a lower temperature ensures the cake is cooked all the way through.
Once baked, remove the cake from the oven. Allow the cake to stand in the tin for 20 minutes before carefully removing it from the pan. Then, transfer it to a wire cooling rack to cool completely. Patience here is key for a cake that won’t break when you slice it.
Prepare the mascarpone cream: In a clean bowl, beat the mascarpone, sour cream, and sifted icing sugar together using an electric mixer until soft peaks form. Be careful not to overbeat, as mascarpone can split.
Gently stir in the liqueur (Cointreau or Grand Marnier) until just combined. This adds a lovely subtle hint of citrus and orange.
Once the cake has completely cooled, it’s time for assembly. Split the cake crossways into three equal layers. You can achieve this using a large, sharp serrated knife or a dedicated cake leveller tool for precision.
Place the base layer of the cake onto your serving plate. Spread about one-third of the mascarpone cream evenly over the first layer.
Carefully place the second cake layer on top of the cream. Spread another third of the mascarpone cream over this layer.
Top with the final cake layer. Spread the remaining mascarpone cream over the top of the cake, smoothing it out for a beautiful finish.
Decorate the cake with the Vienna almonds, if using. You can press them gently into the sides and scatter them over the top for a professional and visually appealing finish.

Expert Tips & Tricks

Toasting the almonds before chopping intensifies their flavour and adds a delightful crunch. Spread them on a baking tray and toast in a moderate oven (around 180°C) for 5-7 minutes, watching them closely to prevent burning.
Ensure your butter and eggs are at room temperature for the cake batter. This helps them emulsify properly, creating a smooth and cohesive batter.
If using frozen raspberries, gently toss them in a tablespoon of plain flour before folding them into the batter. This helps prevent them from sinking to the bottom of the cake during baking.
For a smoother mascarpone cream, ensure your mascarpone and sour cream are well chilled before beating. This will help them hold their shape and prevent the cream from becoming too loose.
If you find the cake layers are slightly uneven, don’t fret! The mascarpone cream is quite forgiving and can help level out any minor imperfections during assembly.

Serving & Storage Suggestions

This magnificent Raspberry and Almond Mascarpone Cake is best served at room temperature to allow the flavours and textures to shine. You can serve it simply as is, or with a dollop of fresh whipped cream or a side of macerated berries. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Due to the mascarpone cream, it is not recommended for freezing. Allow chilled cake to sit at room temperature for about 30 minutes before serving for the best flavour and texture.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	896.2 kcal	N/A
Calories from Fat	517 kcal	N/A
Total Fat	57.5 g	88%
Saturated Fat	22.5 g	112%
Cholesterol	194.8 mg	64%
Sodium	350 mg	14%
Total Carbohydrate	84.4 g	28%
Dietary Fiber	8.1 g	32%
Sugars	51.7 g	206%
Protein	17.7 g	35%

Nutritional information is an estimate and can vary based on specific ingredients used.

Variations & Substitutions

Berry Swap: While raspberries are divine, feel free to substitute them with fresh or frozen strawberries, blueberries, or even a mix of berries.
Nut-Free Option: For a nut-free version, you can omit the almond meal and slivered almonds. Consider adding an extra ¼ cup of plain flour and perhaps some lemon zest for brightness. Ensure your decorating nuts are also omitted.
Booze-Free Mascarpone Cream: If you prefer to skip the alcohol, simply omit the liqueur from the mascarpone cream. You can add a teaspoon of vanilla extract or a splash of orange blossom water for added fragrance.
Gluten-Free Twist: Creating a gluten-free version of this cake would require careful substitution of the flours with a high-quality gluten-free baking blend. You may also need to adjust the liquid content slightly.

FAQs

Q: Why does my cake batter look curdled after adding the eggs?
A: This is a common occurrence when adding eggs to a creamed butter and sugar mixture. It happens when the fat content is high, and the water from the eggs can’t fully emulsify. Don’t worry; it usually bakes out, and the final cake texture will be perfectly fine.

Q: Can I use a different size cake tin?
A: This recipe is specifically designed for a deep 30cm round cake tin. Using a different size tin will alter the baking time and the thickness of your cake layers, potentially affecting the outcome.

Q: My mascarpone cream seems too soft. What can I do?
A: If your mascarpone cream is too soft, you can try chilling it in the refrigerator for about 20-30 minutes to firm it up slightly before assembling the cake. Ensure you haven’t overbeaten it.

Q: Can I make this cake ahead of time?
A: The cake layers can be baked a day in advance and stored at room temperature, wrapped tightly. The mascarpone cream is best made just before assembling to ensure it’s fresh. The assembled cake should be refrigerated once made.

Q: How do I know if the cake is fully baked?
A: A skewer or toothpick inserted into the centre of the cake should come out clean, with no wet batter attached. The cake should also spring back lightly when gently pressed in the centre.

Final Thoughts

This Raspberry and Almond Mascarpone Cake is a testament to the simple elegance of well-chosen ingredients and careful preparation. It’s a cake that’s both impressive and approachable, perfect for any occasion that calls for a touch of sweetness and sophistication. Whether you’re celebrating a birthday, marking an anniversary, or simply indulging in a weekend treat, this cake is sure to bring smiles and delight. Serve it with a glass of chilled Prosecco or a delicate black tea, and savour every delightful bite. I encourage you to bake it, share it, and most importantly, enjoy it.

Raspberry and Almond Mascarpone Cake Recipe