Mother’s Day is a celebration of love, strength, and all the little things that make moms so extraordinary. This year, honour her with something heartfelt and homemade, a berry cake with Moscato that’s as beautiful and unique as she is.

This cake is the perfect blend of elegance and comfort. Soft, almond cake is studded with juicy berries and soaked in a delicate Moscato wine syrup, creating a dessert that’s bursting with flavor and love. Whether you’re serving it at brunch, tea, or dessert, it’s a centerpiece worthy of your Mother’s Day table.

The richness of almond pairs beautifully with the light, floral notes of Moscato wine. Fresh or frozen berries (think raspberries, blueberries, or strawberries) add pops of color and a tart-sweet contrast that cuts through the sweetness of the syrup. The Moscato and berry cake does not taste too strongly of moscato but enough to uplift it. The result is a cake that feels indulgent, but still light. No frosting is required. It tastes best with a serving of whipped cream or vanilla ice cream on the side.

If you love boozy cakes, don’t forget to checout my Shiraz Chocolate Cake

Moscato Syrup and Berry Cake
Makes an 8 inch (20 cm) round cake

150 g unsalted butter
2/3 cup castor/ganulated sugar
3 eggs
1 tsp vanilla extract
1/2 cup plain flour
1/4 tsp baking powder
2 cups almond meal
3 tbsp milk
3/4 cup mixed berries (fresh or frozen)
Fresh berries, to decorate
Edible/sugar flowers, to decorate

Moscato Syrup
3/4 cup Moscato syrup
1/4 cup castor sugar
1 tsp rosewater or lemon juice (optional)

Make the berry and almond cake: Preheat the oven to 350°F (177°C). Grease the base and sides of an 8-inch (20-cm) round pan with 3-inch (8-cm) height and line the base with baking paper.

In a large bowl, using an electric mixer or by hand, beat the butter and castor sugar on medium speed until light and creamy. Add the eggs one at a time, beating well after each addition. Add the vanilla. Fold in the flour, baking powder and almond meal alternating with the milk until just combined. Fold in the berries.

Transfer the batter to the prepared cake pan. Bake for 45-55 minutes or unto; a skewer inserted into the middle of the loaf comes out clean.

Remove the loaf from the oven. Leave it aside for 5 minutes, then carefully turn it onto a wire rack. Poke holes in the cake while still warm. Pour the warm Moscato syrup over the cake. Allow the cake to cool before decorating and slicing.

Make the Moscato syrup : In a medium saucepan, combine moscato wine, suagr and rosewater (if using). Cook the mixture over medium heat until it comes to a boil. Reduce the heat and simmer for 5-7 minutes or until the mixture has thickened slightly.