Make Red Wine Cake in just 20 Minutes
Red wine cake
Easy (about 20 pieces)
Preparation time: about 20 minutes
Baking time: 70–75 minutes
For a rectangular tin (30 x 11 cm/12 x 41⁄2 in):
some fat
plain (all-purpose) flour
For the cake mixture:
- 250 g/9 oz (11⁄4 cups) soft margarine or butter
- 125 g/41⁄2 oz (5⁄8 cup) sugar
- 2–3 drops vanilla essence in 1 tablespoon sugar
- 1 pinch salt
- 4 medium eggs
- 4 tablespoons rum
- 250 g/9 oz (21⁄2 cups) plain (all-purpose) flour
- 3 level teaspoons cocoa powder
- 1–2 level teaspoons ground cinnamon
- 3 level teaspoons baking powder
- 150 g/5 oz grated chocolate
- 100 g/31⁄2 oz (3⁄4 cup) chopped blanched almonds
- 125 ml/4 oz (1⁄2 cup) red wine
Per piece:P: 5 g, F: 17 g, C: 20 g, kJ: 1074, kcal: 256
1. Preheat the oven at the top and bottom. Grease the tin and dust with flour.
2. To make the cake mixture, stir the softened butter or margarine with a hand mixer with whisk until it becomes smooth and homogeneous. Gradually add the sugar, vanilla sugar and salt and stir until the mixture thickens.
3. Add 1 egg at a time, whisking each one for about 1⁄2 minute at the highest setting. Then stir in the rum. Mix together the flour, cocoa powder, cinnamon and baking powder, sift and add to the butter and sugar mixture, alternating with the grated chocolate, almonds and red wine, whisking briefly with the mixer set at the medium setting. Put the cake mixture in the greased, floured tin and put the tin on a shelf in the oven.
Top/bottom heat: about 180 °C/350 °F (preheated),
Fan oven: about 160 °C/325 °F (not preheated), Gas mark 4 (not preheated),
Baking time: about 70-75 minutes.
4. Leave the cake in the tin for 10 minutes after taking out of the oven, then remove from the tin and put on a rack to cool down.
Tip: Instead of rum, 5–6 drops rum essence can be used.
