ingredients
  • Pears 100g, peeled and chopped
  • peaches or nectarines 100g , stoned and chopped
  • Strawberries 100g, hulled and chopped
  • Cherries 100g, stoned and chopped
  • golden caster sugar 280g
  • Butter 225g, softened • 717 kcal
  • Orange 1, zest only
  • Red wine 150ml
  • self-raising flour 225g
  • pack ground almonds 100g
  • Baking powder 1 tsp • 156 kcal
  • Eggs 3 medium • 130 kcal
  • orange liqueur 50ml (we used triple sec)
  • Granulated sugar 1 tbsp
  • Orange 1 small, cut into wedges
  • Lemon 1, cut into wedges
  • a handful of strawberries
  • a handful of cherries
Calories refers to 100 gr of product

This cake boasts all the fruity flavor of the Spanish cocktail, and the smell of it will make you wish you were on a beach with a tall glass of sangria.

Filled with fruits with more piled on top, and soaked with a boozy, fragrant syrup, this cake tastes of summertime from the first bite to the last.

Instructions

Once you’ve chopped the fruit, tip the pears, peaches, cherries and strawberries into a bowl, and sprinkle over 50g of the sugar. Leave to soak in the sugar for 30 minutes after giving them a good stir.

Preheat your oven to 180C/160C fan/gas mark 4. Grease and line the base and sides of a 23cm loose-bottomed round cake tin with baking parchment. I used a springform tin, but you can use a simple loose bottomed or traditional solid cake tin if you like – whatever you’re most comfortable with.

Tip the remaining sugar, butter, orange zest and 100ml red wine into a large bowl and beat with a mixer or electric whisk until blended.

Add the flour, almonds, baking powder and eggs, then beat again until smooth.

Add half of the chopped fruit that has been soaking in the sugar mixture, and 1 tbsp of the liquid from the bowl. Stir gently with a spoon to mix.

Put the mixture into the prepared cake tin, and smooth the top until the mixture is level.

Put in the oven and bake for 1 hour to 1 hour 15 minutes. The cake should be golden, risen and a skewer should come out clean when inserted in the center. If the cake starts to brown too much on top during cooking, cover with tin foil.

Once the cake is baked, leave it in the tin for 15 minutes before transferring it to a wire rack to cool. Once the cake is cool enough to handle, but still a little warm, transfer to the plate you want to serve it on.

Heat the remaining red wine and orange liqueur together with the granulated sugar in a pan. When the sugar has melted, raise the heat and let the mixture boil for a few minutes until syrupy.

Pile the remaining fruit on top of the cake, then pour the boozy syrup over the cake and fruit.

Decorate with whatever fruits you wish. Serve with crème fraiche or vanilla ice cream. Enjoy!