This Sangria Cake recipe turns one of the most popular summer drinks into a mouthwatering dessert. It features everything that makes Sangria great and takes them to a whole another level. With its heavenly taste and Instagram-worthy look, this cake will surely be the star at your next summer party.
- 280 grams of golden caster sugar
- 225 grams of self-rising flour
- 225 grams of butter, softened
- 100 grams of pack ground almonds
- 100 grams of peaches or nectarines, stoned and chopped
- 100 grams of cherries, stoned and chopped
- 100 grams of pears, peeled and chopped
- 100 grams of strawberries, hulled and chopped
- 150ml of red wine
- 50ml of orange liqueur
- 3 medium eggs
- Zest from 1 orange
- 1 tablespoon of granulated sugar
- 1 lemon, cut into wedges
- 1 small orange, cut into wedges
- Whole cherries (optional)
- whole strawberries (optional)
- Put the strawberries, cherries, and pears in a large mixing bowl. Add about 50 grams of the golden caster sugar and stir until every single fruit is covered in it. Allow the fruits to macerate by setting the bowl aside for at least 30 minutes.
- Preheat the oven to 180°C for fan/160°C for gas.
- Grease the bottom and sides of a 23-cm loose-bottomed round cake pan before lining it with parchment.
- Blend the orange zest, the remaining caster sugar, butter, and about 100ml of red wine in a large mixing bowl using an electric whisk until they are all mixed properly.
- Add the flour, baking powder, almonds and eggs before beating it again until the texture becomes smooth.
- Pour half of the chopped sugar-coated fruits and 1 tablespoon of their liquid in a separate bowl and mix them gently. Set aside.
- Transfer the cake mixture into your pan. Smoothen the cake’s top layer to make it easier to decorate.
- Pop it in the oven for 60 to 75 minutes. Check if it is ready by inserting a wooden skewer in the middle. If it comes out clean, then the cake is made.
- Let the cake rest in the tin for about 15 minutes before taking it out and letting it cool completely on a wire rack.
- Heat the orange liqueur, granulated sugar, and the remaining wine in a pan until they are melted. Turn the heat up and let it boil a bit until you get a syrup-like consistency.
- Once the cake has cooled down a little but still has that freshly-baked warmth, flip it on the serving pan. Next, spread the fruit mixture on top before pouring the wine-orange syrup all over the cake.
- Take the decoration to the next level by adding more lemon and orange wedges, cherries, and strawberries.
- Serve it with some vanilla ice cream and you’re done!