RAISING THE CAKES
The Australian Women's Weekly Food|Issue 74 2021
Whatever the occasion, this multi-layered beauty is a guaranteed showstopper.

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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