Nutty Raspberry Delight: The Ultimate Easy Recipe

A Taste of Tradition: The Nutty Raspberry Delight

Picture this: it’s the holiday season, and your kitchen smells like butter, chocolate, and toasted hazelnuts. That’s exactly where I found myself last December when I first baked this Nutty Raspberry Delight. This cake isn’t just dessert; it’s a celebration on a plate. Filled with tangy raspberry jam, wrapped in marzipan, and topped with glossy chocolate icing, it’s the kind of treat that makes people pause mid-bite and say, “Wow.” Whether you’re baking for family or friends, this recipe is guaranteed to impress.

The Story Behind the Cake

This cake has roots in European holiday traditions, where nuts and marzipan are often center stage. Marzipan itself dates back to the Middle Ages, when it was considered a luxury item. I stumbled upon this recipe while flipping through an old cookbook my grandma gave me years ago. She used to make something similar but called it her “fancy nut cake.” I’ve modernized it slightly, swapping plain flour for ground hazelnuts to give it a richer texture. Every time I bake it, it feels like a little piece of her is right there with me.

Why You’ll Love This Recipe

First off, the flavors are incredible. The sweetness of marzipan and chocolate balances perfectly with the tart raspberry jam. Then there’s the texture—soft, nutty, and just a little gooey in the middle. Plus, it’s surprisingly easy to make. No fancy techniques or hard-to-find ingredients here. Just good, wholesome baking that anyone can master. And trust me, once you see the smiles on your guests’ faces, you’ll know it was worth every minute.

Perfect Occasions to Bake This Cake

This Nutty Raspberry Delight is perfect for holidays like Christmas or New Year’s Eve. It also shines at birthday parties, bridal showers, or even as a weekend treat for your family. Honestly, I’ve served it at everything from casual coffee mornings to formal dinner parties, and it never fails to steal the show.

Ingredients

1. 200 g soft butter
2. 100 g sugar
3. 100 g brown sugar
4. Some vanilla extract
5. 4 eggs
6. 150 g flour
7. 1 packet of cream of tartar baking powder
8. 50 g grated chocolate
9. 50 g chopped hazelnuts
10. 200 g ground hazelnuts
11. 100 g yogurt
12. 1 marzipan blanket
13. For the glaze: 200 g couverture

Substitution Options

• Swap hazelnuts for almonds or pecans if you prefer.
• Use any fruit jam instead of raspberry—apricot works beautifully.
• If you don’t have couverture, regular dark chocolate will do.
• Replace yogurt with sour cream for extra richness.

Step 1: Creaming the Butter and Sugars

Start by creaming the soft butter with white sugar, brown sugar, and a splash of vanilla extract. Use a hand mixer or stand mixer to whip these together until they’re light and fluffy. You’ll notice the mixture turning pale yellow and almost doubling in volume. This step is crucial because it traps air into the batter, making the cake nice and airy. Pro tip: Make sure your butter is truly soft but not melted. Cold butter won’t mix properly!

Step 2: Adding the Eggs

Crack the eggs one at a time into the butter-sugar mixture, beating well after each addition. This gradual process helps incorporate more air into the batter. Don’t rush it! If the mixture looks curdled, don’t panic—it’ll smooth out once you add the dry ingredients. The aroma of vanilla and eggs mingling with the butter is heavenly, isn’t it?

Step 3: Mixing Dry Ingredients

In a separate bowl, whisk together the flour and baking powder. Slowly fold this into the wet mixture using a spatula. Be gentle—you don’t want to deflate all that lovely air you’ve worked so hard to create. Once combined, stir in the ground and chopped hazelnuts along with the grated chocolate. These additions bring a delightful crunch and depth of flavor to the cake.

Step 4: Finishing the Batter

Finally, add the yogurt to the batter and mix until smooth. Yogurt keeps the cake moist and tender, which is especially important since this is a dense, nutty cake. Pour the batter into a well-buttered and floured 26 cm baking pan. Give it a few taps on the counter to release any air bubbles.

Step 5: Baking the Cake

Bake the cake at 180 degrees Celsius (top/bottom heat) for 50 to 60 minutes. Keep an eye on it—the edges should be golden brown, and the center firm to the touch. Do the chopstick test: insert a toothpick into the middle. If it comes out clean, your cake is ready. Let it cool completely before moving on to assembly.

Chef’s Tip

To ensure your marzipan layer sticks perfectly, brush the cooled cake with a thin layer of apricot jam before applying the marzipan. This acts as edible glue and adds a hint of fruity sweetness.

Timing

• Prep Time: 20 minutes
• Cooking Time: 50–60 minutes
• Resting Time: 1 hour (for cooling)
• Total Time: Approximately 2 hours

Chef’s Secret

Toast your hazelnuts lightly before grinding them. This enhances their natural oils and intensifies the flavor. Your kitchen will smell amazing too!

Extra Info

Did you know that marzipan was once used medicinally? In medieval times, people believed it could cure ailments. While I wouldn’t recommend eating it for health reasons today, I think we can all agree it cures bad moods pretty effectively!

Necessary Equipment

• Mixing bowls
• Hand mixer or stand mixer
• 26 cm round baking pan
• Spatula
• Toothpick or skewer
• Parchment paper

Storage

Store your Nutty Raspberry Delight in an airtight container at room temperature for up to three days. If you live in a warm climate, refrigerate it to prevent the chocolate from melting. Bring it back to room temperature before serving for the best texture. For longer storage, wrap individual slices in plastic wrap and freeze for up to two months. Simply thaw overnight in the fridge before enjoying.

When freezing, place parchment paper between layers to avoid sticking. Label the container with the date so you don’t forget how long it’s been stored. Proper storage ensures every bite stays fresh and delicious.

Tips and Advice

• Don’t skip the chopstick test—it’s the best way to check doneness.
• Warm the couverture gently in short bursts in the microwave to avoid burning.
• Decorate with crushed nuts or sprinkles for a festive touch.

Presentation Tips

• Dust the finished cake with powdered sugar for a snowy effect.
• Add fresh raspberries on top for a pop of color.
• Serve slices on decorative plates with a dollop of whipped cream.

Healthier Alternative Recipes

Here are six ways to make this cake healthier without sacrificing flavor:

1. Gluten-Free Option: Swap the flour for almond flour or a gluten-free blend.
2. Low-Sugar Version: Use coconut sugar instead of white sugar and reduce the amount slightly.
3. Vegan Twist: Replace eggs with flax eggs and use plant-based yogurt and butter.
4. Less Chocolate: Cut the grated chocolate in half and increase the chopped nuts.
5. No Marzipan: Skip the marzipan layer entirely and double the chocolate glaze.
6. Fruit Swaps: Use low-sugar jams like blackberry or blueberry.

Mistake 1: Overmixing the Batter

Overmixing leads to a tough, dense cake. Once you add the flour, mix just until combined. Think of it as folding laundry—not scrubbing dishes. Pro tip: Use a spatula for the final mix to keep things gentle.

Mistake 2: Skipping the Cooling Step

Rushing to assemble the cake while it’s still warm causes the layers to slide apart. Patience pays off here. Let the cake cool completely before slicing and spreading the jam.

Mistake 3: Melting the Chocolate Too Quickly

Microwaving chocolate on high power can burn it, ruining the glaze. Melt it slowly in 30-second intervals, stirring in between. A double boiler works wonders too.

FAQ

What is couverture?

Couverture is high-quality chocolate with a higher cocoa butter content. It melts smoothly and gives the glaze a glossy finish. If unavailable, use premium dark chocolate instead.

Can I use almond flour?

Absolutely! Almond flour works well, especially for gluten-free diets. Just note that the texture may be slightly denser.

How do I toast hazelnuts?

Spread them on a baking sheet and roast at 180°C for 8–10 minutes. Let them cool, then rub off the skins in a clean kitchen towel.

Is this cake kid-friendly?

Yes! Kids love the combination of chocolate and raspberry. Just supervise younger ones during decoration.

Can I freeze leftovers?

Definitely. Wrap slices tightly in plastic wrap and store in the freezer for up to two months.

What if I don’t have a 26 cm pan?

Adjust the size accordingly, but remember that baking times may vary. A smaller pan means a taller cake; a larger one results in a thinner layer.

Do I need to refrigerate the cake?

Only if your kitchen is warm. Otherwise, room temperature storage is fine for a couple of days.

Can I make this ahead?

Yes! Assemble the cake a day in advance and store it in the fridge. Bring it to room temp before serving.

What’s the best way to slice it?

Use a sharp serrated knife and wipe it clean between cuts for neat slices.

Can I use other jams?

Of course! Try apricot, strawberry, or even orange marmalade for variety.

A Sweet Ending

Baking this Nutty Raspberry Delight is more than just following a recipe—it’s creating memories. From the moment you start mixing to the joy of sharing slices with loved ones, every step is rewarding. So grab your apron, preheat that oven, and let’s make magic happen. Happy baking!