To me this cake is sunshine on a plate not to mention that Limoncello on ice is one of my favourite summer tipples.  The cake is very easy to make and a pleasure to eat.

Raspberry, Hazelnut & Limoncello Loaf Cake

INGREDIENTS

For the cake

150g golden caster sugar

50g butter, melted

4 eggs

180g plain flour

50g roasted ground hazelnuts

4 tbsp rice flour

130g raspberries

Zest of 1 lemon

3 tbsp Limoncello

1 ½ tsp baking powder

For the frosting

100g icing sugar, sifted

60g butter, at room temperature

100g mascarpone

To decorate

12 raspberries

Mint leaves or edible flowers

METHOD

Preheat the oven to 170C/150C fan and line a 900g loaf tin, approximately 23 x 13 x 7 cm, with baking parchment.

In a large bowl and with an electric hand whisk, whisk the sugar, butter and eggs until pale and fluffy. In a separate bowl sift together the plain flour, rice flour and baking powder.  Mix in the    hazelnuts. Gently fold the flours, raspberries, Limoncello and lemon zest into the egg mixture until well combined.

Pour the mixture into the tin and bake for 35 – 40 minutes. The cake should be golden brown and a skewer inserted into the middle should come out clean.  Leave to cool in the tin for 15 minutes, then remove from the tin and leave to cool completely on a wire rack.

Make the frosting using an electric whisk.  In a bowl, beat together the soft butter and the icing sugar until pale and light.  Beat in the mascarpone and lemon zest and spread over the cooled cake.

Decorate with the raspberries and mint.

Tip:

The cake keeps well in the fridge in an airtight container but make sure to remove it from the fridge and let it come back to room temperature before eating.