Summery Sangria Cake: all the fruity flavor of the Spanish cocktail in a dessert
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.
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.
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.
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.
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.
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.
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.
Add the flour, almonds, baking powder and eggs, then beat again until smooth.
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.
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.
Decorate with whatever fruits you wish. Serve with crème fraiche or vanilla ice cream. Enjoy!
