Sangria and cake, they are not two words that you would immediately think of belonging together, but let me tell you the combination is delicious. I’d first spotted the recipe for this Yoghurt Cake with Sangria Poached Fruits in Delicious Simply The Best some time ago. And the other day I finally decided to make it. I am so glad I did because honestly, it’s divine.
While the cake itself doesn’t look that exciting, it’s the pairing of this simple light, but beautifully moist cake with the Sangria Poached Pears that really take this cake to another level. The beautifully infused and soft pears are imbued with a beautiful red tinge from the wine and the flavours of the vanilla, lemon and orange rind. As this cake is not overly sweet I think makes it a perfect candidate to serve at the end of a dinner party.
I did make a few changes to the recipe though. For the cake I substituted 100g of the flour for almond meal, I used raw caster sugar in place of white caster sugar to add a bit more depth to the flavour, and I replaced the sunflower oil for olive oil. The original recipe also called for a mixture of fruits to be poached in the Sangria mixture, however for my version I just used pears and I also reduced the amount of red wine called for in the original recipe, as 750ml of red wine seemed like a lot for the size of the cake. I’m really happy with the end result, and will definitely be making this cake again.
Finally, I’d like to congratulate Narelle R who was the lucky winner of the Kitchenware Direct Ice Cream Maker giveaway! Congratulations Narelle and enjoy your new ice cream maker which will be on it’s way to you soon.
Yoghurt Cake with Sangria Poached Pears
Ingredients
- YOGHURT CAKE
- 280 g of Greek Yoghurt
- 220 g of raw caster sugar
- 80 ml of olive oil
- 2 eggs
- 150 g of plain flour
- 100 g of almond meal
- 1 tsp of baking soda
- 1 1/2 tsp of baking powder
- finely grated zest of 1 lemon
- finely grated zest of 1 orange
- SANGRIA POACHED PEARS
- 300 ml of red wine
- 4 firm but ripe pears, peeled and quartered
- 1/3 cup of sugar
- 1/2 vanilla bean split and seeds scraped
- peeled rind of 1/2 a lemon
- peeled rind of 1/2 an orange
Instructions
- Preheat the oven to 170 celsius (340 Fahrenheit) and grease a 20cm spring form cake pan and line with baking paper.
- Combine the yoghurt and sugar in a large bowl and whisk to combine before adding the eggs. Beat well between each addition. Sift in the flour, baking powder and baking soda, and add the almond meal and stir through. Finally add the zest and mix to combine.
- Pour the batter into the prepared cake tin and bake for 45 minutes, or until a cake tester inserted in the center comes out clean. Cool in the pan before removing.
- While the cake is cooking place the pears, wine, sugar, vanilla bean and seeds and rinds in a medium saucepan and bring to a simmer over a medium low heat. Reduce heat to low and simmer for 10 minutes, or until the pears are tender. Remove from the heat and allow to infuse for 30 minutes. Serve the pears warm or chilled with the yoghurt cake.
muppy says
March 11, 2012 at 3:44 pmmmmm those poached pears…..
Samantha says
March 11, 2012 at 10:41 amI adore simple yogurt cakes, and paired with poached pears…I can’t wait to try it. Thank you for sharing!
Baker Street says
March 9, 2012 at 5:04 pmSangria poached pears sound divine Jen! Your cake looks spectacular.
Georgia @ The Comfort of Cooking says
March 10, 2012 at 2:11 amWhat a stunning cake, and a lovely combination of flavors. I bet the taste with the sangria poached pears is just divine, too. Thanks for sharing your wonderful recipe!
Ambika says
March 9, 2012 at 12:03 pmLove the cake! And those poached pears look fantastic!
[email protected] says
March 9, 2012 at 9:23 amExciting or not, I adore yoghurt cakes and Sangria pears – now that’s a good bonus!
Collette C says
March 9, 2012 at 7:15 amMMM, sounds wonderfully devine!!!!…I wonder if instead of using Sangria you could poach the pears in Midori?
delicieux says
March 12, 2012 at 4:15 pmHi Collette 😀
I’m not sure how it would go with Midori, but let me know how it works out if you try it 😉
Kiran @ KiranTarun.com says
March 8, 2012 at 2:35 pmSangria poached pears yogurt cake?!? Sign me up 😀
Choc Chip Uru says
March 9, 2012 at 4:57 amWhat a wonderfully moist creation – must taste even better than it looks!
And that is hard to beat 😀
RecipeChase says
March 9, 2012 at 3:23 amGreat combination! And great pictures! Love the color combination in the pictures.
Sneh | Cook Republic says
March 8, 2012 at 7:19 pmGorgeous gorgeous combination of flavours. I am trying this over the weekend! Thanks for the recipe Jen 🙂
Sara (Belly Rumbles) says
March 8, 2012 at 1:35 pmDelicious looking cake, but those sangria poached pears would be a fantastic with a number of dishes.
delicieux says
March 8, 2012 at 3:00 pmThat they would Sara. Even on their own they are divine. 😀
yummy supper says
March 8, 2012 at 4:16 amJennifer, Wow. Everything about your cake speaks to me. I bet the yogurt and the olive oil make for such a nice moist texture. And sangria pears… yum!
-Erin
Simply Tia says
March 8, 2012 at 2:59 amWow this yogurt cake is beautiful! Must be a great combination of flavors. Thanks for sharing a wonderful recipe
[email protected] says
March 7, 2012 at 8:20 pmOh thanks I was looking for a recipe using yoghurt ( well I was supposed to be looking but Im too busy reading blogs) It looks perfect
delicieux says
March 8, 2012 at 8:30 amThanks Tania 😀
thelittleloaf says
March 7, 2012 at 7:31 pmThis is such an amazing idea – I can imagine the simple yoghurt cake and spiced sweet pears work beautifully together. Makes me think of long summer evenings after a day spent in the sun in Spain 🙂
delicieux says
March 8, 2012 at 8:32 amThat sounds wonderful, I’d really love to go to Spain one day. 🙂
Claire @ Claire K Creations says
March 7, 2012 at 5:30 pmI am so drawn to any cake recipe with yoghurt in it at the moment. I love the texture it gives the cake. Sangria-soaked pears sound amazing. I’d never have thought to use sangria like that.
Lisa H says
March 7, 2012 at 2:50 pmScrumptious…:D
JJ @ 84thand3rd says
March 7, 2012 at 12:24 pmWhat are you talking about – sangria and cake sound like two things that absolutely must go together 😉 It all sounds fab, I love poached pears!
delicieux says
March 8, 2012 at 8:33 amThanks JJ 😀
Laura (Tutti Dolci) says
March 7, 2012 at 6:56 amPoached pears sound like the perfect topping! I love any cake with yogurt and citrus.
Er[email protected] says
March 7, 2012 at 5:05 amthis cake sounds delicious & I love the idea of sangria poached pears. Yum!!
Denise says
March 7, 2012 at 4:02 amWhat a great idea to combine sangria, pears and yogurt in a cake. I love all the seperate ingredients and I think they must be delicious together!
sarah says
March 7, 2012 at 1:13 amSangria poached pears?! And cake?! I’m sold- this sounds fantastic!
Jennifer | Mother Thyme says
March 7, 2012 at 12:49 amThis cake looks lovely! I love the combination of flavors and poached pears, delicious!
[email protected] says
March 6, 2012 at 10:24 pmI really like the changes you made to this cake, especially the use of almond meal. The pairing of the wine poached pairs does sound amazing. I love fruit and cake, but had not considered using wine in a compote or poached fruit to go with it. Delicious post!
delicieux says
March 8, 2012 at 11:56 amThanks Tina 😀 I hadn’t considered using wine with cake either, but it’s absolutely divine and I will do it again.
Anna @The Littlest Anchovy says
March 6, 2012 at 10:06 pmYou seriously make THE best cakes. I love seeing what you come up with next 🙂
delicieux says
March 8, 2012 at 11:57 amAww thanks Anna 🙂 I do have a little obsession with cakes. Not sure why, but they always make me so happy. Especially delicious ones like this.
Sylvie @ Gourmande in the Kitchen says
March 6, 2012 at 9:36 pmThat sounds like a wonderful combination of flavors. A little rustic and a little elegance combined.
Lisa says
March 6, 2012 at 8:45 pmYour cake looks absolutely beautiful, and the sangria poached pears are genius!
delicieux says
March 8, 2012 at 12:09 pmThanks Lisa 😀
[email protected] says
March 6, 2012 at 8:39 pmOhh delicious! This looks like a very moist and yummy cake 🙂 I’ve never thought of combining yoghurt and sangria together but hey if you put it in a cake I’m sure it’ll work just fine!
Anna @ the shady pine says
March 6, 2012 at 7:58 pmSangria poached pears ound divine….how perfect with this cake!
Sukaina says
March 6, 2012 at 5:43 pmYay….I can finally comment! Can’t comment on the pears as I don’t drink but great healthy looking cake! Love cakes that are moist enough that no frosting is needed!
Meeta says
March 6, 2012 at 5:34 pmLooks absolutely wonderful – I am really liking the Sangria poached pears here! I would take sangria and cake anytime!
delicieux says
March 8, 2012 at 12:10 pmhehe me too 😀 It’s a delicious combination and it will definitely be making a regular appearance in my kitchen.
Rosa says
March 6, 2012 at 5:32 pmA delight! The cake looks wonderful and those poached pears must taste just divine.
Cheers,
Rosa
Simone says
March 6, 2012 at 5:29 pmSangria and cake: now there’s a combination I love!