Moist Hazelnut and Raspberry Cake Recipe

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 1/2 cups ground hazelnuts
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups milk
• 1 cup fresh raspberries

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch cake pan.
2. In a bowl, whisk together flour, ground hazelnuts, baking powder, and salt. Set aside.
3. In a separate bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla extract.
4. Add the flour mixture to the butter mixture in three parts, alternating with milk and beginning and ending with the flour mixture. Mix until just combined.
5. Gently fold in raspberries.
6. Pour batter into prepared pan and smooth the top. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
7. Let cake cool in pan for 10 minutes before transferring to a wire rack to cool completely.

Verdict and Serving Suggestions:

This moist hazelnut and raspberry cake is perfect for any occasion. The ground hazelnuts add a subtle nutty flavor and the fresh raspberries provide a tart and sweet taste that perfectly balances the cake’s sweetness. Serve with a dollop of whipped cream and extra raspberries on top for a delicious dessert that is sure to impress.