Thursday, 11 September 2008

Sangria Cake



Sangria Glaze
3/4 cup red wine
1/4 cup fresh squeezed orange juice
1/2 cup fruit juice  (your choice, we like Mora here in Ecuador, which is blackberry)
1/4 cup white sugar
2 heaping teaspoons corn starch

Fruit Filling and Outside Decoration
2 medium kiwis, peeled and diced into 1/2” pieces
6 oz blackberries
6 oz blueberries
6 oz raspberries
can substitute diced peaches, nectarines, huckleberries
   or what-have-you  for one or more of the above
1/4 cup white sugar
1/4 cup brown sugar

Cake
2 1/2 cups all purpose flour
2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter at room temperature
1 1/4 cup white sugar
1/4 cup olive oil
3 large eggs
220 grams (small container) of sour cream (not fat free)
1/2 cup of fresh squeezed citrus juice (can use combination of lemons, limes and oranges or just orange juice)
1 teaspoon almond extract

1. Preheat oven to 350˚F. Liberally grease a bundt pan with butter or Pam and then dust with a coating of all purpose flour.

2. Place all the sangria glaze ingredients in a small pan (except cornstarch) and turn the heat onto medium. Put cornstarch in mug and when sangria glaze mixture warm, spoon a couple of tablespoons into mug with cornstarch.  Stir until thoroughly mixed and add to ingredients in pan.  Bring the mixture to a boil, stirring with a whisk. Once it starts to boil, immediately remove from heat and stir to cool slightly.

3. Place fruit filling & decoration ingredients together in a medium bowl and drizzle about 1/2 cup of the sangria glaze on top of the fruit. Gently toss together and set aside.

4. Place all cake ingredients into a bowl and mix until light and fluffy.

5. Spoon 2/3 of the batter into the prepared bundt pan, evenly distributing the batter throughout the pan. Then spoon and spread half the fruit only mixture (add the juice to sangria glaze mixture) on top of the batter. Spoon the remaining 1/3 cake batter on top of the fruit.

6.  Add remaining fruit to sangria glaze mixture and on medium heat, cook until fruit soft. 

7. Bake in the preheated oven, for 50+ minutes or until a toothpick inserted in the middle comes out clean.

8.  Immediately release the cake from the pan (you might have to use a thin knife to help remove it from the pan) and place on large platter that will accommodate overflow.  With thin knife poke holes into cake everywhere.  Then pour the sangria glaze over the cake, making sure to drizzle some of the glaze down the sides of the cake.  The fruit in the sangrai glaze should fall mostly to the middle centre of the bundt cake.

Good warm or room temperature!