I have the perfect two for one recipe today, because let’s be honest who doesn’t love a twofer deal? A tender, light and berry studded cake that would be perfect with a cup of coffee or tea for breakfast or brunch but once topped with a Moscato zabaione sauce it’s transformed into a restaurant worthy after dinner dessert.
The versatility of this cake is equal to the Moscato from Gallo Family Vineyards that I used to make my zabaione. When you hear Moscato the first thing that comes to mind is a sweet dessert wine but in honor of National Moscato Day #SundaySupper contributors are here to show you that Moscato is more than just an after dinner drink.
Gallo Family Vineyards makes not one but three types of Moscato, a Red which pairs well with light cheeses and spicy food; a Pink which is lighter-bodied, also pairs well with spicy foods and desserts; and finally the well known White – sweet, well rounded and pairs well with spicy Asian or Mexican fair and of course dessert.
I knew from the beginning that I wanted to feature Moscato not just as a pairing but as part of my dessert in a decadent sauce to pour over a fruit based cake. Berries are now in season and pair so well with the sweetness of the White Moscato.
Still in Italian cooking mode from my trip a zabaione sauce was my obvious choice. A custard traditionally made with marsala wine, eggs and sugar is whipped over a water bath incorporating air to make it light and cooking the yolks at the same time. A simple switch with the wines gives the zabaione a beautiful yellow color and fruity taste.
Your arms will get a work out whisking the custard up but the effort is worth it after that first bite. Zabaione should be served hot and prepared right before serving. Some people like to mix their zabaione with fresh whipped cream and serve it cool to keep the texture for longer periods of time.
- 1 1/2 cups unbleached all-purpose flour + 1 additional teaspoon
- 3/4 cup almond meal or flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 8 tablespoons (1/2 cup) butter, room temperature
- 3/4 cup white granulated sugar
- 3 large eggs, room temperature
- 1/2 cup whole milk
- 1 cup blackberries
- 4 large egg yolks
- 1/4 cup white sugar
- 1/2 cup white moscato
- Heat your oven to 350 degrees, grease and flour a 9 inch round cake pan and line the bottom with parchment paper.
- Combine the flour (minus the 1 teaspoon), almond meal, baking powder, and salt in a medium bowl.
- In the bowl of your stand mixer fitted with the paddle attachment, cream the butter and sugar for about 1 minutes.
- Beat in the eggs one at a time, scraping down the sides an bottom of the bowl.
- Mix in half the flour, the milk and then the remaining flour mixture. Be careful not to over mix the batter.
- Pour the batter into your prepared pan and smooth out the top with with a spoon.
- In a small bowl toss the blackberries with the remaining 1 teaspoon of flour.
- Top the cake with the blackberries, pressing down just slightly into the cake batter.
- Bake for 30-35 minutes or until a toothpick inserted in the cake comes out clean in the center.
- Cool completely on a wire rack and gently flip the cake pan over to remove the cake.
- Before serving make the Moscato zabaione.
- In a medium metal bowl or the bowl for your double boiler whisk the egg yolks, sugar and moscato until frothy about 1 minute.
- Bring 1 inch of water to boil in a pot or your double boiler and place the bowl on top.
- Constantly whisking the egg yolk mixture over the double boiler until it starts to turn to a pale yellow color and increases in size as more air is incorporated. You want to cook the zabaione until the whisk holds a ribbon of custard when you lift it up from the bowl and the temperature reaches between 145 and 150 degrees F. It will take about 10-15 minutes of constant whisking. Alternatively you can use a hand mixer if you have one.
- Serve the zabaione sauce hot over a slice of the cake with fresh blueberries on top.
If you’d like to know where you can find Gallo Family Vineyards Moscato to make your zabaione or to make one of the delicious recipes listed below check out their handy store finder. They are even offering a $1 off digital coupon to help celebrate National Moscato Day and don’t forget to check Gallo Family out on Facebook, Twitter, Instagram and Youtube.
Appetizers and Mains:
- Lemon Rosemary Moscato Chicken by Family Foodie
- Moscato Meatball Skewers by Melanie Makes
- Pork Roast with Peach Moscato Sauce by Magnolia Days
- Pork with Moscato Sauce & Veggies by Momma’s Meals
Beverages, Breakfast, and Sweets:
- Blackberry Bellinis by The Foodie Army Wife
- Blackberry Almond Cake with Moscato Zabaione by The Girl In The Little Red Kitchen
- Individual Plum Crumbles with Moscato Syrup by Neighborfood
- Mandarin Orange Tart by NinjaBaking.com
- Mango Moscato Sorbet by Webicurean
- Mexican Chocolate Ganache Cake by MealDiva
- Mixed Berry Moscato Gelees by Alida’s Kitchen
- Moscato Gelée with Strawberry Compote by kimchi MOM
- Olive Oil Cake with Strawberry-Red Moscato Sorbet and Moscato Zabaglione by Crazy Foodie Stunts
- Overnight Peaches and Cream Stuffed French Toast by In The Kitchen With KP
- Peachy Apricot Moscato Cake with Moscato Whipped Cream by Cindy’s Recipes and Writings
- Pink Moscato Cupcakes + Citrus Moscato Sangria by Hezzi-D’s Books and Cooks
- Pink Moscato Strawberry Shortcake by Peanut Butter and Peppers
- Raspberry Moscato Sangria by The Messy Baker
- Strawberry Pink Moscato Ice Pops by girlichef
- Strawberry Tart with Moscato Lemon Curd by Foxes Love Lemons
Something’s wrong… I can’t seem to get that slice out of my screen. Would you fix that please because I want a piece of that cake right now.
I’m having the same issue as Renee…big problem! 😉 This looks AMAAAAZING!
I have my coffee now I need a piece of your cake!
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This sounds so yummy! I love the custard topping and I wish I had a piece right now! 🙂
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Oh dear heavens! I want cake for breakfast now. Seriously – this looks AMAZING!!!
I could eat this for breakfast, lunch, dinner or dessert! Loving that topping!
Susan, how did you know I love zabaione? I can still remember the first time I spooned the silky sauce into my mouth–pure bliss! This cake looks amazing. I’ll be right over for a slice, and, don’t worry, I’ll bring sangria. Your photos are really gorgeous. Pinning.
Oh my gosh the Moscato Zabianoe looks amazing! I could use a spoon to just eat that, however your cake looks just amazing!
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What a great use of in-season fruit!
Oh why oh why don’t you live next door? Promise me you will bring me some when you come to Florida for the Food and Wine Conference!
Beautiful cake and the moscato sauce on top looks incredible.
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Gorgeous cake Susan! That sauce looks absolutely spoonable…as in, I just want to eat it with a spoon.
That zabaione looks luscious!
Ohh I am in heaven! This looks sooooo yummy!
This looks SO good, Susan! Love that zabaione!
Great minds think alike, no? I also made a cake with a zabaglione-with a berry component too. Yours looks just as delicious.
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Not fair, Susan! Now I am sooo hungry for your luscious looking cake and Moscato sauce =) Guess, I’ll have to be patient. Save your lovely recipes; make them and savor the deliciousness.
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This cake is so beautiful!!! I’ve only seen this method once before from Sweet Paul’s Eat and Make cookbook, which I am obsessed with right now. . anyway, LOVE the way the blackberries peak through the cake! SO beautiful! You’ve got my vote!!!
This looks amazing. All of the flavors seem right on and it is beautiful. I cannot wait to try this out.
it looks wonderful!
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I love that you incorporated memories of your trip to Italy into this delicious dessert. The moscato zabaione sauce looks divine.
SUSAN. I can’t even handle this zabaione. I want to eat it directly with a spoon AND slathered on everything I see. You’re brilliant.
I wouldn’t mind having a piece of that for breakfast right now! Seriously delicious …. so many recipes to try this week!
This is straight-up restaurant quality perfect. Actually, better than a restaurant I would bet. I’ve made savory hollandaise and beurre blanc so many times, but never a sweet eggy emulsion. Must try!
You are too kind. I admit I cheated with my hollandaise for tomorrow’s recipe and did the blender method. All that whisking does your arms in!
Using moscato instead of marsala for a zabaione is a genius idea! This sounds sooo yummy.
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Oh Susan, this is beyond lovely. Everything about your dessert is perfection – that light, fluffy cake studded with blackberries, that creamy, delicious, drinkable Moscato zabaione dripping over the side of the slice… I’m dying here!
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