Raspberry and Muscat Cake – Heavenly Harmony

Today’s theme is Cooking with Wine. I mean, what’s not to like about that? Food and Wine: It’s the original match made in heaven. So, how about raspberry and muscat cake?

Scholossadler Wines are on board to provide some incredible wines and expertise: my dish should pair rather nicely with their almost-dessert-wine Rheinhessen.

Easy and simple recipe for raspberry and muscat cake

I will bake a cake with wine. It wasn’t the most obvious choice, even for me, but after some jotting down of various wines and possible flavor pairings, it seemed that a sweet, fruity muscat was the place to start. After a brief tasting session (all in the name of research, of course) I decided that raspberries would complement the wine perfectly – the raspberry and muscat cake. With the addition of almonds and a little vanilla essence, my flavor palate was complete.

I was lucky enough to have a whole day to myself, simply to be and do and bake. I passed the morning happily pottering in the kitchen, then in the early afternoon (but at 5 o’clock somewhere), I sat in the sunshine with a slice of raspberry and muscat cake and a glass of wine. It was pure bliss.

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

The almonds give the cake a nutty and slightly biscuity texture, but it should be soft and springy. The muscat adds a rather pleasing and surprisingly fragrant frisson! This would be perfect for a garden party or afternoon tea on a summer’s day, served with some fresh cream. This is my raspberry and muscat cake recipe! To indulge in the rich sweetness of Muscat cake, you can perfectly pair it with the refreshing tartness of homemade Raspberry Sorbet.

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


  • 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


  • 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
Johanna Cleveland
About the author

Hi, I'm Kate, the creator of Happy Baking Days. I'm a food lover, recipe creator, and kitchen explorer. I have amateur baking knowledge gained from years spent in the kitchen with my grandma and mum, where I graduated slowly from dusting work surfaces with flour and licking the spatula to the finer arts of pastry and meringue. Now in my own kitchen, I put all those years of training into practice, experimenting with recipes and ingredients from around the world. Join me as I share my culinary journey and favorite recipes that make cooking a delightful experience.

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