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.
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.
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
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!