Muscat and Raspberry Cake for #SundaySupper

I jumped at the chance to join in with this week’s #SundaySupper theme: Cooking with Wine. I mean, what’s not to like about that? Food and Wine: it’s the original match made in heaven.

Scholossadler Wines are on board to provide some incredible wines and expertise: my dish should pair rather nicely with their almost-dessert-wine Rheinhessen. Family Foodie is hosting the whole thing in her usual, impeccable style and ENOFYLZ have the task of pairing the recipes with their perfect wine.

I’m leaving the hearty main dishes to some supremely talented foodies and instead baking a cake. It wasn’t the most obvious choice, even for me, but after some jotting down of various wines and possible flavour 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. With the addition of almonds and a little vanilla essence, my flavour palate was complete.

Muscat and Raspberry Cake

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 this cake and a glass of wine. It was pure bliss.

The almonds give the cake a nutty and slightly biscuity texture, but it should be soft and springy. The muscat adds a surprisingly fragrant frisson which is rather pleasing! This would be perfect for a garden party or afternoon tea on a summer’s day, served with some fresh cream.

So here you have it: a slightly unusual, but delightfully summery, Muscat and Raspberry Cake.

Ingredients:

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

Method:

Preheat the oven to 180C.

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.

But before you enjoy some cake, be sure to complete your menu with ideas from around the blogosphere, as the #SundaySupper community take on the challenge (and pleasure) of cooking with wine. So pour yourself a nice glass of wine and enjoy these wonderful recipes

The Wines:

2006 H.O. Becker, Kerner Auslese, Rheinhessen
2010 Ernst Holler, Blaufrankisch, Burgenland
2010 Kotuku Winery, Sauvignon Blanc, Marlborough

The Recipes:

A Midsummer’s Picnic w/ Wine by GirliChef
Shrimp Scampi with Homemade Garlic Toast by Big Bears Wife
Jerk Turkey Burgers with Mango Slaw by ENOFYLZ
Wine & Dine with Schlossadler International Wine Club by Wine Everyday
Elegant Pot Roast by Daily Dish Recipes
Chicken with Feta and Sundried Tomatoes + Apple Crisp by Hezzi-D’s Books and Cooks
Shepherd’s Pie with Red Wine Mushroom Gravy by Juanita’s Cocina
Pork Piccatta by Family Foodie
Shrimp Skagen Salad in Avocado Halves by Tora’s Real Food

Shrimp Salad With Lemon Tarragon Dressing by Magnolia Days
Red, White and Cordon Bleu by Cindy’s Recipes and Writings
Peppercorn Steak by Doggie At The Dinner Table
Chicken Florentine by There and Back
Penne Rigate with a White Ragu Sauce by Momma’s Meals
Moules a la Provencale by The Girl in the Little Red Kitchen
Delicious BBQ Ribs by Pippi’s in the Kitchen Again
Chicken and Mushroom Chicken Piccata by Small Wallet Big Appetite
Ginger Roast Chicken with Red Wine Plum Sauce by Sue’s Nutrition Buzz
Roasted Sausages and Grapes by Comfy Cuisine
Rice with White wine and black olives by Basic N Delicious
Beef Stroganoff by From Fast Food to Fresh Food
Strawberry-Pink Champagne Sorbet by The Messy Baker Blog
Italian Style Baby Back Ribs by Cooking Underwriter

Muscat and Raspberry Cake by Happy Baking Days
Pretty in Pink Champagne Macarons by Crispy Bits & Burnt Ends
Late Harvest Citrus Cake by Vintage Kitchen Note

Wine Pairings by ENOFYLZ

As always, you’re very welcome to join us at 7pm ET for our #SundaySupper Chat on Twitter with @schlossiwines. Just search for the #SundaySupper hashtag and you’ll find us!

22 Comments

Melanie - August 19, 2012

WOW that looks amazing!!!! I happen to have some muscat in the house, and I know what I’ll be making. YUM!

- Katy - August 19, 2012
  
  Thanks so much Melanie! I hope you enjoy it – it’s a light but satisfying cake
  
Cindys Recipes - August 19, 2012

Ooh Katy, I want a big slice of this with black raspberry ice cream!!

- Katy - August 19, 2012
  
  Ooh it would be so good with black raspberry ice cream!!
  
Heather @girlichef - August 19, 2012

Now THAT sounds like my kind of day! I love how tall this beautiful cake is…and just the name and ingredients alone have my cheeks tingling in anticipation. Delicious pick

- Katy - August 19, 2012
  
  It was a pretty good day! Thank you – I used a small, deep tin and made sure to incorporate lots of air so that it would rise well. Hope you have a great #SundaySupper!
  
Family Foodie - August 19, 2012

What an amazing cake! I love the use of yogurt in this dessert. Thanks so much for sharing during this special #SundaySupper!

- Katy - August 19, 2012
  
  Thank you so much, Isabel!
  
Patti - August 19, 2012

What a gorgeous cake! This could be my breakfast!

- Katy - August 19, 2012
  
  Thank you Patti! It would make a gorgeously decadent weekend breakfast
  
Paula @ Vintage Kitchen - August 19, 2012

Fabulous way to combine sweet wine and summer fruit! I, too, decided on a cake. Have a great sunday!

- Katy - August 19, 2012
  
  Thanks Paula! I’m going to check out your cake now, I’m sure it will be wonderful! Have a great Sunday too!
  
Laura Hunter - August 19, 2012

I am now craving cake after this amazing SundaySupper. Thanks so much for sharing this wonderful sounding recipe.

- Katy - August 19, 2012
  
  You are more than welcome Laura! If you decide to make it, let me know how it turns out for you
  
Momma's Meals - August 19, 2012

I heart Raspberries! This is a must try!! It’s on my list for this fall. Thanks for sharing!

- Katy - August 19, 2012
  
  Raspberries are just irresistible, aren’t they?! I hope you enjoy it!
  
sunithi - August 19, 2012

That looks decadently moist and delish !!! Cake turned out pretty perfect ! But then all your desserts do You must be the ultimate picture perfect queen of desserts I love looking at your desserts !

- Katy - August 20, 2012
  
  Thank you so much Sue, I can assure you that not all my desserts turn out perfectly, but that is one of the nicest comments ever
  
Martin D. Redmond - August 20, 2012

This sounds so good! And I bet you could use a sweeter Riesling as well! Cheers!

- Katy - August 20, 2012
  
  Thank you! Yes, I will definitely be doing more ‘wine in cake’ experiments – it’s a winner!
  
Sarah - August 20, 2012

Hi Katy! White wine and berries make such a good combination doesn’t it. Your cake looks gorgeous. Especially with a glass of wine.

- Katy - August 20, 2012
  
  Hi Sarah! Yes, it is a great combination. Thank you so much