Sangria Cake
I had the best sangria in Spain when my husband and I visited a few years ago. With that being said, I came across the recipe for this Sangria Cake on BBC Good Food and I knew I had to try it immediately. I adapted it to use in-season fruit. The wine gives the cake a nice, almost spice-like, flavor that lends itself so perfectly to this time of year. If you’re looking to revamp some of your Thanksgiving Day dessert options from the normal every day pumpkin pie, I think this would be a great contender. Dare I say, it might even steal the show. Give it a go. I know you’ll fall in love just like I did.
This Sangria Cake is perfect as is, but I like to slice and serve with a dollop of fresh, lightly sweetened, whipped cream. It’s not necessary but delicious all the same. A scoop of vanilla ice cream would be great as well! Or even a warmed custard poured over the top. Look at all these options!
Sangria Cake
Equipment
- 9-inch springform pan
- Mixing bowls
- Mixer
- Saucepan
Ingredients
- 1 large pear peeled and chopped
- 2 plums or peaches chopped
- 1/2 pint strawberries stemmed and chopped
- 1 cup fresh cranberries
- 2 green apples chopped
- 1 3/4 cups granulated sugar divided (plus 1 tablespoon)
- 1 tablespoon fresh lemon juice
- 2 sticks unsalted butter softened
- 1 orange zested
- 150 ml red wine divided
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups self-rising flour *see note
- 1 cup almond flour
- 1 teaspoon baking powder
- 50 ml orange liqueur
To Decorate:
- 1 small orange cut into wedges
- 1 lemon cut into wedges
- Handful of strawberries
- Handful of cranberries
- fresh whipped cream for serving
Instructions
- In a large bowl, toss together the pear, plums, strawberries, cranberries, apples, 1/4 cup sugar and lemon juice until evenly combined. Set aside and allow to macerate for 30 minutes.
- Heat oven to 350°F. Grease a 9-inch springform pan with cooking spray and set aside.
- In a large bowl, beat together 1 1/2 cups granulated sugar, butter, orange zest and 100ml of the wine. The mixture won’t come together smoothly at this point but that’s okay. Beat in the eggs and vanilla. Add the flour, almond flour, and baking powder and stir until just combined but smooth.
- Use a slotted spoon to scoop out half of the chopped fruit mixture and then add to the batter. Add 1 tablespoon of the liquid from the fruit and fold gently until evenly combined. Transfer the batter to the prepared pan and spread out into an even layer. Bake until golden brown and a skewer, inserted in the middle, comes out clean, 45 mins to 1 hour. Remove from oven and allow to sit in the pan for 15 minutes before removing the sides of the springform and flipping the cake upside down onto a plate or cake stand.
- Once the cake is cool enough to handle, but ideally still a little warm, heat the remaining 50ml red wine and orange liqueur with the remaining 1 tablespoon granulated sugar in a small saucepan until melted, raise the heat and boil for a few mins until thickened and syrupy.
- Pile the remaining fruit on top of the cake and arrange the sliced oranges, lemons and strawberries on top. Drizzle with the boozy syrup while still warm. Cut and serve with whipped cream. Enjoy!
