Raspberry and Muscat Cake – Heavenly Harmony

Today’s theme is Cooking with Wine. I’m thinking about raspberry and muscat cake. This cake will have a delightful nutty and slightly biscuity texture from the almonds, yet remains soft and springy. The muscat adds a pleasing and surprisingly fragrant note, ideal for a garden party or afternoon tea on a summer’s day, served with fresh cream.

A slice of raspberry and muscat cake recipe
My homemade raspberry and muscat cake

To indulge in the rich sweetness of Muscat cake, you can perfectly pair it with the refreshing tartness of homemade Raspberry Sorbet. Or you can enjoy it with white wine, red wine, or Italian lemon liqueur Limoncello.

This is my raspberry and muscat cake recipe!

Ingredients  

  • 4 oz caster sugar
  • 4 oz butter
  • 8 oz plain flour
  • 2 oz ground almonds
  • 2 tsp baking powder
  • 2 eggs, lightly beaten
  • 2 tbsp muscat
  • 1 tbsp milk
  • A few drops of vanilla essence
  • Fresh raspberries to decorate

Instructions 

  1. Preheat the oven to 180oC.
  2. Grease and line a small, deep cake tin (one with a springform base is best)
  3. Cream the sugar and butter together
  4. Beat in the eggs with a little of the flour
  5. Fold in the dry ingredients, incorporating lots of air.
  6. Stir in the muscat, milk, and vanilla essence.
  7. Pour into the tin and place several raspberries on the top.
  8. Bake for about an hour. Check with a skewer to see that it is cooked all the way through.
  9. Turn out onto a wire rack and leave to cool.
Easy and simple recipe for raspberry and muscat cake

Raspberry And Muscat Cake

A harmonious blend of sweet and tangy
Total Time 1 hour 35 minutes
Course Dessert
Cuisine American, Mediterranean
Servings 8
Calories 320 kcal

Ingredients
  

  • 4 oz caster sugar
  • 4 oz butter
  • 8 oz plain flour
  • 2 oz ground almonds
  • 2 tsp baking powder
  • 2 eggs lightly beaten
  • 2 tbsp muscat
  • 1 tbsp milk
  • A few drops of vanilla essence
  • Fresh raspberries to decorate

Instructions
 

  • Preheat the oven to 180oC.
  • Grease and line a small, deep cake tin (one with a springform base is best)
  • Cream the sugar and butter together
  • Beat in the eggs with a little of the flour
  • Fold in the dry ingredients, incorporating lots of air.
  • Stir in the muscat, milk and vanilla essence.
  • Pour into the tin and place several raspberries on the top.
  • Bake for about an hour. Check with a skewer to see that it is cooked all the way through.
  • Turn out onto a wire rack and leave to cool.
Keyword baking, dessert

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