John Myers
Juicy Red Wine Cake with Roasted Almonds
The perfect juicy red wine cake with roasted almonds recipe with a picture and simple step-by-step instructions.
- 250 g Butter half-fat – milk half-fat, soft
- 50 g Brown sugar
- 1 Pck. Vanilla sugar brown
- 4 Eggs
- 200 g Roasted almonds, still had from our community festival 🙂
- 2 tbsp Unsweetened cocoa
- 200 ml Dry red wine, Pinot Noir
- 200 g Spelled flour
- 1 Pck. Baking powder
- 100 g Dark chocolate sprinkles
- 2 tsp Apple pie spice with cinnamon, cloves, allspice and cardamom
- 2 tsp Just cinnamon
- Parchment paper
- Fat for the baking pan
- Powdered sugar
- Beat the butter, sugar and vanilla sugar until frothy. Then gradually stir in eggs.
- Grate roasted almonds in the food processor. Then add the almonds, cocoa and wine.
Pre heat the oven to 180 degrees celcius!
- Mix flour with baking powder and add to the red wine mass! Finally, add the chocolate sprinkles and cinnamon mixture!
- Grease a loaf pan. I always use release spray from hobby bakers! Place parchment paper on the bottom of the tin. Then pour in the batter and bake the cake for about 1 hour!
- Fall out of the mold and let cool on a grid! Sprinkle with powdered sugar!
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