Cooking with Cocktails: Sangria Cake
By: Kelsey Ganes
Published: June 1, 2011

Topped with fresh seasonal fruit, Eat the Love has captured summer in this amazing, boozy cake.

This fresh and fruity bundt cake is perfect for summer, and the red-wine Sangria glaze just adds to its deliciosity quotient. Already using mostly almond flour, this cake is easily gluten free. Substitute apple sauce for the eggs and it's vegan, too!
Summery Sangria Cake
This cake was inspired by the flavors of sangria, but isn’t as boozy or as wine filled as you might expect. I used a combination of kiwis, raspberries, blackberries and blueberries as my fruit filling, but feel free to use any fruit you would use in sangria, like apples, pears, peaches, star fruit, whatever you love to use in sangria. It’s perfect for a Cinco de Mayo or any old brunch (especially if you are rich person, or just pretending to be one). - Eat the Love
Sangria Glaze
	3/4 cup red wine (suitable for sangria, like good juicy Spanish one)
	1/4 cup blood orange juice
	1/4 cup (50 g) white sugar
	2 teaspoons arrowroot flour
 Cake Fruit Filling
	3 oz (1 medium kiwi) of kiwis, peel and diced into 1/2” pieces
	3 oz blackberries
	3 oz blueberries
	3 oz raspberries
	1/4 cup (50 g) white sugar
	1/4 cup (50 g) brown sugar
 Cake
	2 1/2 cups (350 g) all purpose flour
	1/2 cup (70 g) almond meal
	2 teaspoon baking powder
	1 teaspoon baking soda
	1/2 teaspoon kosher salt
	1/2 cup (113 g, 1 stick) unsalted butter at room temperature
	1 1/4 cup (250 g) white sugar
	1/4 cup olive oil
	3 large eggs
	1 1/2 cup sour cream (not fat free)
	1/2 cup of citrus juice (I used a combination of lemons, limes and blood oranges, but feel free to use whatever you want)
	1 teaspoon almond extract
 Decoration
	1 cup of assorted berries, sliced kiwis, sliced oranges, lemons and/or limes
 Click here for the full recipe...

Comments:
choi
June 3, 2011

everyone could enjoy this healthy cake...