Today’s theme is Cooking with Wine. I’m thinking about Raspberry and muscat cake.
Contents
Raspberry and muscat cake recipe
Raspberry and Muscat Cake combines tangy raspberries and aromatic Muscat wine. This dessert highlights the balance between fruity flavors and subtle wine undertones.
This cake will have a delightful nutty and slightly biscuity texture from the almonds. It stays soft and springy. Muscat’s floral aroma enhances the raspberry’s natural sweetness. This dessert is ideal for a garden party or afternoon tea on a summer’s day.
Here is how to make raspberry and muscat cake:
Raspberry And Muscat Cake
A harmonious blend of sweet and tangy. This elegant dessert combines the nutty warmth of ground almonds with the aromatic notes of Muscat and vanilla, creating a refined teatime treat.
Nutrition
Calories: 295kcalCarbohydrates: 32gProtein: 5.2gFat: 15gSaturated Fat: 7.5gCholesterol: 60mgSodium: 140mgFiber: 1.6gSugar: 13g
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.
SIMILAR RECIPES
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Pairing suggestions
Raspberry and Muscat Cake can be paired with a variety of dishes:
- Food Pairings
- Fresh cream complements the cake’s sweetness and adds a rich texture.
- Raspberry sorbet contrasts with the cake’s sweetness and creates a refreshing pairing.
- Sliced peaches enhance the cake’s overall flavor.
- Whipped cream adds lightness and creaminess to the cake.
- Toasted almonds or almond-based dishes complement the cake’s nutty flavors.
- Cocktail Pairings
- French 75 brings refreshing citrus flavors to the cake.
- Elderflower spritz highlights the raspberry’s fruity notes.
- Wine Pairings
- Muscat wine is a perfect match for the cake. Moscato d’Asti adds a fruity, effervescent touch.
- Riesling balances sweetness and enhances raspberry flavors.
- Tawny port offers a smooth contrast to the cake.
- Non-Alcoholic Options
- Darjeeling tea enhances the cake’s delicate flavors.
- Sparkling water with lemon cleanses the palate effectively.
Variations
Here are some versions of this muscat cake you can try:
- Mediterranean Apricot & Rose Muscat Cake
- Replace raspberries with apricots.
- Add rosewater instead of vanilla essence.
- This version complements the Muscat’s floral notes.
- Spanish Fig & PX Sherry Cake
- Substitute Muscat with Pedro Ximénez sherry.
- Top the cake with fresh figs.
- This dessert highlights the sweetness of wine and fruit.
- Grand Orange & Muscat Cake
- Add orange zest to the batter.
- Replace Muscat with Grand Marnier.
- Decorate with orange slices.
- Spiced Pear & Muscat Winter Cake
- Transform the cake into a winter dessert.
- Top with poached pears.
- Add ground cardamom to the dry ingredients.
- Summer Berry Medley Muscat Cake
- Top the cake with mixed berries.
- Add lemon zest to the batter.
- Brighten the flavor profile with lemon zest.
- Double Almond & Raspberry Muscat Cake
- Increase ground almonds to 4 oz.
- Reduce flour to 6 oz.
- Top with sliced almonds and raspberries.