Cooking with Cocktails: Sangria Cake

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...