Simple Summer Sangria in a Bottle?!
Everyone loves sangria! It’s the perfect summer drink over ice; so fruity and refreshing. There’s a reason why I have two sangria recipes on my blog: a classic white and one for the holidays. I was surprised recently when I tasted this bottled Sangria at an event. It was so good that I brought some home with me and have been drinking it ever since.
Let me introduce you to Lolea! Far better than any other pre-made sangria. Usually, those bottled drinks are far too sweet, and have an unpleasant aftertaste. But Lolea starts with quality wine and the right blend of fruits to give you a premium drink. You can simply pour and serve over ice, or add some fruit, like I did with my cake pairing.
A Match Made in the Mediterranean
I wanted to create a dessert that would work with the flavors of this bright and fruity sangria. And I love a good olive oil cake! The one that we sold at my retail shop on 18th Street was one of my best sellers.
The olive oil keeps the cake moist while the citrus from the lemon compliments the sweet and earthy flavors of the almonds. Top it off with a full glass of this bubbly white sangria and you’ll find that you’re transported to paradise!
- 1 cup extra-virgin olive oil, plus more for the pan
- 2 1/2 cups all-purpose flour, plus more for dusting
- 3/4 cup almond flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 3/4 cups granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon pure almond extract
- 2 lemon juice from half a lemon and zest
- 1/2 cup unsweetened almond milk
- 2 cups confectioners' sugar
- 2 tablespoons milk
- 1/4 teaspoon pure almond extract
- 1/2 tablespoon lemon juice
- 1/4 cup chopped toasted almonds for topping
- Preheat the oven to 325. Brush your bundt pan with olive oil, dust with flour, and tap out the excess. Whisk the all-purpose & almond flour with the baking powder and salt in a medium bowl and set aside.
- Combine the sugar and eggs in a large bowl, beat with a mixer on medium-high speed until thick and pale yellow, about 3 minutes. Reduce the mixer speed to medium and slowly beat in the olive oil until the batter is smooth. Beat in the vanilla and almond extracts as well as the lemon juice and zest. Reduce the mixer speed to low and beat in the flour mixture in two additions, alternating with the almond milk, until just combined.
- Pour the batter into the pan and smooth the top. Bake until a toothpick inserted into the middle comes out with a few moist crumbs, 50 to 60 minutes. Transfer to a rack and let cool 15 minutes in the pan. Loosen with an offset spatula, then invert onto the rack to cool completely.
- Whisk the confectioners' sugar and milk in a bowl until smooth. Stir in the extract and lemon juice. Drizzle the glaze over the cake, letting it drip down the sides. Sprinkle with chopped almonds. Let the glaze set, about 10 minutes.