Muscat and Raspberry Cake for #SundaySupper

Posted by on Aug 19, 2012 in #SundaySupper, Cakes | 22 comments

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.

Summer Cake

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.


  • 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


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.

Summer Fruit and Wine Cake

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:

  1. 2006  H.O. Becker, Kerner Auslese, Rheinhessen
  2. 2010  Ernst Holler, Blaufrankisch, Burgenland
  3. 2010  Kotuku Winery, Sauvignon Blanc, Marlborough
The Recipes:
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!





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

    • Thanks so much Melanie! I hope you enjoy it – it’s a light but satisfying cake :)

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

    • Ooh it would be so good with black raspberry ice cream!!

  3. 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 :)

    • 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!

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

    • Thank you so much, Isabel!

  5. What a gorgeous cake! This could be my breakfast!

    • Thank you Patti! It would make a gorgeously decadent weekend breakfast :)

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

    • Thanks Paula! I’m going to check out your cake now, I’m sure it will be wonderful! Have a great Sunday too!

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

    • You are more than welcome Laura! If you decide to make it, let me know how it turns out for you :)

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

    • Raspberries are just irresistible, aren’t they?! I hope you enjoy it!

  9. 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 !

    • 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 :)

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

    • Thank you! Yes, I will definitely be doing more ‘wine in cake’ experiments – it’s a winner!

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

    • Hi Sarah! Yes, it is a great combination. Thank you so much :)


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