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Red wine cake

EASY (ABOUT 15 SLICES)

1 Grease and flour the cake tin

(small photograph on the right).

Preheat the oven:

Top/bottom heat: about 180 °C/350 °F (Gas mark 4) Fan oven: about 160 °C/325 °F (Gas mark 3)

2 Whisk the margarine or butter in a mixing bowl using a hand-mixer with whisk attachment until soft. Add the sugar, vanilla sugar, rum and salt little by little, stirring all the time, until you obtain a smooth, even mixture. Whisk in the eggs, one after the other, for about ½ minute each on the highest setting.

3 Mix the flour with the cocoa, cinnamon and baking powder. Then quickly whisk in, one after the other, the grated chocolate, almonds and red wine using the medium setting.

4 Transfer the mixture into the cake tin and put on a shelf in the bottom third of the preheated oven. Bake the cake for 15-20 minutes. Then make a lengthways cut about 1 cm/⅜ in deep in the middle of the cake using a sharp knife. Bake the cake for another 40 minutes.

5 Leave the cake in the tin for about 10 minutes, then take it out and leave to cool on a rack.

Preparation time:

about 20 minutes

Baking time: 55–60 minutes

For the tin (25 × 11 cm/10 × 4½ in):

a little fat, flour

For the sponge:

200 g/7 oz (1 cup) soft margarine or butter 100 g/3½ oz (½ cup) sugar 1 sachet vanilla sugar 1 tablespoon rum 1 pinch salt 3 eggs (medium) 200 g/7 oz (2 cups) plain (all purpose) flour 2 level teaspoons cocoa powder 1 level teaspoon ground cinnamon 2½ level teaspoons baking powder 100 g/3½ oz (1 cup) grated chocolate 50 g/2 oz (⅜ cup) peeled chopped almonds 100 ml/3½ fl oz (½ cup) red wine

Per slice:

P: 4 g, F: 16 g, C: 21 g, kJ: 1056, kcal: 252, CU: 2.0