Divine Sangria Cake

Sangria is transformed 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) peeled and chopped pears

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

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

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

2 cups (280 g) golden caster sugar

1/2 pound (225 g) softened butter

Zest of one orange

2/3 cup (150 ml) red wine

2 cups (225 g) self-raising flour

1 cup (100 g) ground almonds

1 teaspoon baking powder

3 medium eggs

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

1 tablespoon granulated sugar

Topping Suggestions:

1 small orange cut into wedges

1 lemon cut into wedges

a handful of strawberries

a handful of cherries

Note: one 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 base and sides of a 23 cm round springform cake tin with parchment paper.

5. Pour the remaining sugar, butter, orange zest, and 100 ml of red wine into a large mixing bowl and beat with an electric whisk until the mixture is smooth.

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

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

8. Put the mixture into the prepared tin and smooth the top so that 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, and a skewer inserted in the center comes out clean.

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

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

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

12. Turn up the heat and boil the mixture for a few minutes until it becomes syrupy.

13. Turn the cake over and pile the remaining 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.