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
Adapted from Valli Little's Delicious Delicious: Simply the Best
- 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
- 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.