In need of a new bake to put on your dessert menu this holiday season? Grab some Moscatel, pour some into your glass, and use the rest for this Spanish cake!
“Enjoy a slice of this cake with a nice glass of Moscatel wine, surrounded by people who make you laugh.โ
- CARLOS HORTAS, CHEF OF THE EMBASSY OF SPAIN
๐ช๐ธ Spain: Almond Pudding Cake with Raspberry Moscatel-Infused Coulis
Ingredients
Almond Pudding Cake
- 4 ยผ cups Milk
- 17 ยฝ oz Almond paste (2 ยฝ 7 oz.containers)
- 1 Lemon (zest)
- 2 Cinnamon sticks
- 1/2 cup Sugar
- Sliced, toasted almonds for garnish
- Berries for garnish (optional)
Raspberry Moscatel-Infused Coulis (Sauce)
- 7 oz Fresh raspberries
- 3 shots Moscatel sweet wine
- 6 Tbsp Sugar
Instructions
Almond Pudding Cake
- Let milk, lemon zest, and cinnamon simmer in a pot over low heat for 30 minutes.
- Add in sugar and almond paste and mix with a hand mixer.
- Pour batter into a cake pan and cook at 350 degrees for 30 minutes.
- Sprinkle powdered sugar over the top of the cake and garnish with toasted almonds and berries (berries optional)
Raspberry Moscatel-Infused Coulis (Sauce)
- Mix the raspberries, moscatel, and sugar in a saucepan and cook on low heat for 10 minutes.
- Service a slice of the cake with a spoonful of the coulis and enjoy!