Divine Sangria Cake

Sangria transforms into a deliciously decadent cake in this recipe that is brimming with all the flavors of the classic Spanish cocktail.

Ingredients:

1/2 cup (100 g) of peeled and chopped pears

1/2 cup (100 g) of pitted and chopped peaches or nectarines

1/2 cup (100 g) of hulled and chopped strawberries

1/2 cup (100 g) of pitted and chopped cherries

2 cups (280 g) of golden caster sugar

1/2 pound (225 g) of softened butter

The zest of one orange

2/3 cup (150 ml) of red wine

2 cups (225 g) of self-rising flour

1 cup (100 g) of ground almonds

1 teaspoon of baking powder

3 medium eggs

1/5 cup (50 ml) of orange liqueur (e.g., Cointreau)

1 tablespoon of granulated sugar

Topping Suggestions:

1 small orange cut into wedges

1 lemon cut into wedges

a handful of strawberries

a handful of cherries

Note: You can also opt for blueberries, raspberries, blackberries...

Preparation:

1. Put the pears, peaches, strawberries, and cherries in a bowl and sprinkle with 50 g of sugar. 2. Stir and let macerate for 30 minutes.

3. Preheat the oven to 355°F (180°C) fan/gas 4.

4. Grease and line the bottom and sides of a 23 cm round cake tin with removable bottom with baking parchment.

5. Put the rest of the sugar, butter, orange zest, and 100 ml of red wine into a large bowl and beat with an electric mixer until smooth.

6. Add the flour, almonds, baking powder, and eggs and beat until the mixture is smooth.

7. Add half of the chopped fruits and 1 tablespoon of the liquid from the bowl and gently mix with a spoon to combine.

8. Pour the mixture into the prepared tin and smooth the top so the mixture is level.

9. Bake in the middle of the oven for 1 h to 1 h 15, until the cake is risen, golden brown and a skewer inserted into the center comes out clean.

(Cover with foil if the cake starts to brown too much on top).

10. When the cake is baked, let it rest in the tin for 15 minutes before transferring it onto a rack to cool.

11. When the cake is cool enough to handle but still a bit warm, heat the remaining red wine and orange liqueur with the granulated sugar in a saucepan until it is melted.

12. Increase the heat and boil the mixture for a few minutes until syrupy.

13. Flip the cake over and pile the rest of the fruits on top.

14. Pour the alcoholic syrup over.

15. Decorate with the chosen fruits.

Serve with whipped cream or vanilla ice cream, if desired.