Sangria is transformed into a deliciously decadent cake in this recipe, boasting the Spanish cocktail.
Prep: 45 mins
Cook: 1 hr, 20 mins
100g pears, peeled and chopped
100g peaches or nectarines, stoned and chopped
100g strawberries, hulled and chopped
100g cherries, stoned and chopped
280g golden caster sugar
225g butter, softened
1 orange, zest only
150ml red wine
225g self-raising flour
100g pack ground almonds
1 tsp baking powder
3 medium eggs
50ml orange liqueur (we used Cointreau)
1 tbsp granulated sugar
1 small orange, cut into wedges
1 lemon, cut into wedges
a handful of strawberries (optional)
a handful of cherries (optional)
- Tip the pears, peaches, strawberries and cherries into a bowl and sprinkle over 50g of the sugar. Stir, then set aside for 30 mins to macerate.
- Heat oven to 180C/160C fan/gas 4 and grease and line the base and sides of a 23cm loose-bottomed, round cake tin with baking parchment.
- Tip remaining sugar, butter, orange zest and 100ml red wine into a large bowl and beat with an electric whisk until well blended. Add the flour, almonds, baking powder and eggs, then beat again until smooth. Add half the chopped fruit and 1 tbsp of the liquid from the bowl too and mix gently with a spoon to combine. Put the mixture into your prepared tin and smooth the top so the mixture is level.
- Bake in the middle of the oven for 1 hr – 1 hr 15 mins until risen, golden and a skewer inserted into the centre comes out clean. Cover with foil if the cake starts to brown too much on the top.
- Once baked, leave in the tin for 15 mins before transferring it to a wire rack to cool.
- Once the cake is cool enough to handle, but ideally still a little warm, heat the remaining red wine and orange liqueur together with the granulated sugar in a pan until melted, raise the heat and boil for a few mins until syrupy. Flip the cake over and pile the rest of the fruit on top of the cake with then pour the boozy syrup over.
- Decorate with the orange and lemon wedges along with extra strawberries and cherries if you like. Serve with crème fraiche, or a good quality vanilla ice cream.
Recipe from Good Food magazine, August 2017
Image from: www.bbcgoodfood.com/recipes/sangria-cake