Poppy seed, almond and raspberry mascarpone birthday cake


It was mine and my twin’s birthday on New Years Eve and as I am the baker in the house, I thought I would make my own birthday cake! This recipe came from a Women’s Weekly Indulgent Cakes cookbook and it originally calls for hazelnut meal however I used almond meal instead and it still tasted great. It’s an extremely tall cake and relatively easy to put together. The cutting of the cake is probably the hardest part!



1/2 cup (75g) poppy seeds

1 cup (250ml) milk

250g butter, softened

2 cups (440g) caster sugar

6 eggs

2 cups (300g) self raising flour, sifted

2 cups (240g) hazelnut or almond meal

1 cup (240g) sour cream

500g mascarpone

300ml pouring cream

1/2 cup icing sugar, sifted

200g dark chocolate, chopped

375g raspberries (fresh)



1. Preheat oven to 160 degrees celsius and grease two 20cm (8 inch) round cake pans, line the bases and sides with paper.

2. Place poppy seeds and milk in a small bowl, soak for 15 mins.

3. Beat the butter and sugar in a medium bowl with an electric mixer until pale and fluffy. Beat in eggs, one at a time until just combined. Add flour, nut meal, sour cream and poppy seed mixture. Beat on a low speed until just combined. Spoon mixture evenly between pans.

4. Bake cakes for 1 hour and 15 minutes, checking them every 20-30 minutes. Once cooked and a skewer comes out clean, remove the cakes from the oven and allow to cool in pans for 5 minutes before turning out onto wire racks to cool.

5. Beat mascarpone, 1/2 cup of the cream and sifted icing sugar in a medium bowl with an electric mixer until firm peaks form.

6. Place chocolate and the remaining cream in a small saucepan. Stir over a low heat until melted and smooth. Cool for 5 minutes.

7. Level cakes, split each cake into two layers. Reserve 60g of raspberries for the top. Place one cake layer on the cake stand and spread with one-third of the mascarpone cream. Top with one-third of the remaining raspberries. Repeat layering of the cakes, mascarpone and raspberries, finishing with a layer of cake. Spread top of the cake with chocolate mixture, allowing some to drizzle down the side. Decorate with reserved raspberries.


2 thoughts on “Poppy seed, almond and raspberry mascarpone birthday cake

  1. Pingback: Poppy seed, almond and raspberry mascarpone birthday cake … » webindex24.ch - News aus dem Web

  2. Pingback: Spiced Apple and Walnut Pull-Apart | incrednibbles

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