Sangria is reworked right into a deliciously decadent cake on this recipe, boasting all of the summer time fruit and pink wine flavours of the traditional Spanish cocktail

• Preparation and cooking time
  • Prep:45 minutes
  • Prepare dinner:1 hr and 20 minutes
  • plus cooling and macerating
• Simple
• Serves 10

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Substances

• 100g pears, peeled and chopped
• 100g peaches or nectarines, stoned and chopped
• 100g strawberries, hulled and chopped
• 100g cherries, stoned and chopped
• 280g golden caster sugar
• 225g butter, softened
• 1 orange, zest solely
• 150ml pink wine
• 225g self-raising flour
• 100g pack floor almonds
• 1 tsp baking powder
• 3 medium eggs
• 50ml orange liqueur (we used Cointreau)
• 1 tbsp granulated sugar

To brighten

• 1 small orange, minimize into wedges
• 1 lemon, minimize into wedges
• a handful of strawberries (non-obligatory)
• a handful of cherries (non-obligatory)

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Technique

• STEP 1

  Tip the pears, peaches, strawberries and cherries right into a bowl and sprinkle over 50g of the sugar. Stir, then put aside for 30 minutes to macerate.

• STEP 2

  Warmth oven to 180C/160C fan/fuel 4 and grease and line the bottom and sides of a 23cm loose-bottomed, spherical cake tin with baking parchment

• STEP 3

  Tip remaining sugar, butter, orange zest and 100ml pink wine into a big bowl and beat with an electrical whisk till properly blended. Add the flour, almonds, baking powder and eggs, then beat once more till easy. Add half the chopped fruit and 1 tbsp of the liquid from the bowl too and blend gently with a spoon to mix. Put the combination into your ready tin and easy the highest so the combination is stage.

• STEP 4

  Bake in the course of the oven for 1 hr – 1 hr 15 minutes till risen, golden and a skewer inserted into the centre comes out clear. Cowl with foil if the cake begins to brown an excessive amount of on the highest. As soon as baked, go away within the tin for 15 minutes earlier than transferring it to a wire rack to chill.

• STEP 5

  As soon as the cake is cool sufficient to deal with, however ideally nonetheless a bit of heat, warmth the remaining pink wine and orange liqueur along with the granulated sugar in a pan till melted, increase the warmth and boil for a couple of minutes till syrupy. Flip the cake over and pile the remainder of the fruit on high of the cake with then pour the boozy syrup over.

• STEP 6

  Adorn with the orange and lemon wedges together with additional strawberries and cherries in the event you like. Serve with crème fraiche, or a very good high quality vanilla ice cream.