Home   Lifestyle   Article

Recipe of the week: Peach and dulce de leche cake with meringues and cream


By Features Reporter

Get the Inverness Courier sent to your inbox every week and swipe through an exact replica of the day's newspaper



“In Uruguay, the original version of this cake is known as chajá – layers of light, fluffy sponge soaked in peach syrup, whipped cream, dulce de leche, peach slices and crumbled meringue,” explains food writer and stylist Rukmini Iyer.

“My version incorporates the dulce de leche and fresh peaches into an olive oil cake – serve it warm out of the oven, with crème fraiche or lightly whipped cream alongside.”

Peach and dulce de leche cake with meringues and cream from The Roasting Tin Around The World by Rukmini Iyer. Picture: David Loftus/PA
Peach and dulce de leche cake with meringues and cream from The Roasting Tin Around The World by Rukmini Iyer. Picture: David Loftus/PA

Peach and dulce de leche cake with meringues and cream from The Roasting Tin Around The World by Rukmini Iyer

Ingredients:

(Serves 8)

225g olive oil

225g dulce de leche (you can use tinned Nestlé caramel, sold next to the condensed milk)

50g caster sugar

4 free-range eggs

225g self-raising flour

1tsp baking powder

3 under to just-ripe peaches, thinly sliced

To serve:

175g dulce de leche (this is the remaining caramel in the tin)

A handful of crushed shop-bought meringues

Crème fraîche or lightly whipped cream

Method:

1. Preheat the oven to 160°C fan/180°C/gas 4.

2. In a food processor or by hand, mix the olive oil and dulce de leche together with the sugar until well combined, then beat in the eggs, one at a time. Fold in the flour and baking powder, then pour into a 26cm by 20cm roasting tin or cake dish.

3. Arrange the sliced peaches over the batter, then transfer to the oven and bake for 25 minutes, until golden brown and a skewer inserted into the middle comes out clean. Let the cake cool in the tin for 10 minutes.

4. Melt the remaining dulce de leche in a pan until smooth and pourable, then drizzle this over the warm cake. Scatter with a handful of crushed meringues, then serve with crème fraîche or lightly whipped cream alongside.

Notes: As this cake contains fresh fruit, if you are not eating it on the day you make it, store it in the fridge. I like to warm it up slice by slice in the microwave – 30 seconds on high.

The Roasting Tin Around The World by Rukmini Iyer.
The Roasting Tin Around The World by Rukmini Iyer.
  • The Roasting Tin Around The World by Rukmini Iyer, photography by David Loftus, is published by Square Peg, priced £16.99.

Do you want to respond to this article? If so, click here to submit your thoughts and they may be published in print.


Get a digital copy of the Inverness Courier delivered straight to your inbox every week allowing you to swipe through an exact replica of the day's newspaper - it looks just like it does in print!

SUBSCRIBE NOW


This site uses cookies. By continuing to browse the site you are agreeing to our use of cookies - Learn More