Sangria Cake Recipe

Name: Sangria Cake
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 225 g Softened butter; 225 g Self-rising flour; 280 g Golden caster sugar; 1 tbsp Granulated sugar; 1 tsp Baking powder; 3 Medium eggs; 100 g Pears; 100 g Nectarines or peaches; 100 g Strawberries; 100 g Cherries; Orange zest; 100 g Ground almonds; 150 mL Red wine; 50 mL Orange liqueur

July 23, 2022

Sangria Cake

Rated 5.0 stars by 1 users

Servings

Prep Time

20 minutes

Cook Time

55 minutes

Calories

200

One of the most popular ways to make Sangria Cake is using red wine and fresh fruit. This gives the cake a beautiful color and a tasty way to make it. You can use any type of red wine you like, but a fruity wine like Merlot or Cabernet Sauvignon works well.

Another popular way to make Sangria Cake is using white wine and citrus fruits. This is a great option if you want a light and refreshing cake, and it's also a pretty cake to serve. You can use any type of white wine you like, but a dry white wine like Chardonnay or Sauvignon Blanc works well.

Author

Kitchen Science

Ingredients

225 g Softened butter
225 g Self-rising flour
280 g Golden caster sugar
1 tbsp Granulated sugar
1 tsp Baking powder
3 Medium eggs
100 g Pears
100 g Nectarines or peaches
100 g Strawberries
100 g Cherries
Orange zest
100 g Ground almonds
150 mL Red wine
50 mL Orange liqueur

Directions

Peel the pear, stone the peaches or nectarines and the cherries, and hull the strawberries. Chop all the fruits, place them in a bowl, and sprinkle 50 g of golden caster sugar. Stir, then leave for 30 minutes.
Preheat the oven to 356 °F. Place butter on the sides and bottom of the cake pan and line with parchment paper.
Mix 100 mL of red wine, orange zest, butter, and the remaining golden caster sugar in a large bowl. Whisk it manually or use an electric whisk until fully incorporated.
Tip the flour, baking powder, almonds, and eggs, then mix well.
Divide the chopped fruit mix into two, then add half of it to the mixture. Gently fold to combine.
Pour the overall mixture into the cake pan, then bake for an hour or an hour and 15 minutes until the cake rises. When a stick comes out clean when poked in the middle of the cake, the cake is ready. Let the cake rest for 15 minutes before cooling it on a cool rack.
Cook the remaining red wine with the orange liqueur and granulated sugar in a saucepan. Melt the sugar, then let the mixture boil until the texture is thick, like syrup.
Put the Sangria cake on a serving plate, assemble the remaining chopped fruits on top and pour the red wine syrup over.
Decorate the cake with other fruits like kiwi and orange.