Haut du formulaireBas du formulaireThis fruit cake is constructed with light sponge cake layers that have been soaked in fruity sangria, covered with a fluffy berry whipped cream icing, and stuffed with fresh fruit and berries! This sangria cake is airy, fluffy, and just sweet enough to satisfy every sweet-tooth!
When you have this fruit cake, just one bite, you’ll want to eat it all summer long! The cake is made with layers of exceptionally light and fluffy sponge cake, which are then soaked in sweet sangria wínє. This wínє isn’t overly strong or overpowering, which makes it ideal for sweets like this one. Simply use your favorite fruit punch or fruit juice to make a non-̾a̾l̾c̾o̾h̾o̾l̾i̾c version of this cake.
The cake is garnished with nectarines, cherries, strawberries, raspberries, and blackberries, among other things. Feel free to choose your favorite fruits! If you enjoy it in your sangria, you’ll love it in this cake! Berry whipped cream frosting is also ideal for the frosting. It’s my go-to whipped cream icing, and it’s perfect for this cake.
That’s sangria, summer in a pitcher. We made this sunny sangria cake after being inspired by this delightful drink. Full of summer fruit and painted in the colors of the sunset.
In just one cake, you can enjoy both your summer fruits and sangria! This summer sangria cake is jam-packed with juicy, sun-ripened fruit and sangria, of course!
I’m bringing you an easy recipe (without frosting) for this amazing cake today. Are you ready to try? Let’s Go!
PREP: 45 MINS
COOK: 1 HR, 20 MINS
3 medium eggs
100g pack ground almonds
1 tbsp granulated sugar
1 tsp baking powder
1 orange, zest only
150ml red wínє
225g self-raising flour
280g golden caster sugar
225g butter , softened
100g cherries, stoned and chopped
50ml orange líquєur (we used Cointreau)
100g pears, peeled and chopped
100g strawberries, hulled and chopped
100g peaches or nectarines, stoned and chopped
1 lemon, cut into wedges
1 small orange, cut into wedges
a handful of cherries (optional)
a handful of strawberries (optional)
Sprinkle 50g of sugar over the pears, peaches, strawberries, and cherries in a bowl. Set aside for 30 minutes to macerate after stirring them well with the sugar.
Preheat the oven to 180°C/160°C fan/gas 4, then grease and line a 23cm loose-bottomed round cake tin with baking parchment.
In a large mixing basin, whip the remaining sugar, butter, orange zest, and 100ml red ᗯIᑎE with an electric whisk until well combined. Blend in the flour, almonds, baking powder, and eggs until smooth. Add half of the chopped fruit, as well as 1 tbsp of the liquid from that bowl, and stir gently to blend.
Pour the mixture into your prepared tin and smooth the top until it is level.
Bake for 1 hour to 1 hour 15 minutes in the middle of the oven. Until it turns golden and a skewer inserted in the center comes out clean, it’s done.
If the top of the cake begins to brown too much, cover with foil. After baking, let the cake cool for 15 minutes in the tray before transferring to a wire rack to cool completely.
When the cake is cool enough to handle, but still warm, melt the granulated sugar in the mixture of the remaining red ᗯIᑎE and orange líquєur in a skillet.
Raise the heat and boil for a few minutes until the mixture is syrupy. Turn the cake over and lay the remaining fruit on top before pouring the ̾a̾l̾c̾o̾h̾o̾l̾i̾c syrup over it.
If desired, garnish with orange and lemon wedges, as well as additional strawberries and cherries. Serve with a dollop of crème fraiche or a scoop of nice vanilla ice cream.