๐Ÿ‡ช๐Ÿ‡ธ Spain: Almond Pudding Cake with Raspberry Moscatel-Infused Coulis

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!

Spain chef Carlos Hortas

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

๐Ÿ‡ช๐Ÿ‡ธ Spain: Almond Pudding Cake with Raspberry Moscatel-Infused Coulis

Servings 10 people
Prep Time 30 mins
Cook Time 30 mins

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!

Did you make this recipe? Post a pic with #EUHolidayCookbook and let us know how it went!

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