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!

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

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