In Uruguay, this cake is known as chajá – layers of fluffy sponge soaked in peach syrup, cream, dulce de leche, peaches and meringue. My version incorporates dulce de leche and peaches into an olive oil cake.
PREP 15 MINUTES
COOK 25 MINUTES
225g olive oil
225g dulce de leche (or tin of Nestlé caramel)
50g caster sugar
4 free-range eggs
225g self-raising flour
1 tsp baking powder
3 under- to just-ripe peaches, thinly sliced
175g dulce de leche
handful of crushed shop-bought meringues
crème fraîche or lightly whipped cream
- Preheat the oven to 180C/ 160C fan/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.
3. Fold in the flour and baking powder, then pour into a 26cm x 20cm roasting tin or cake dish.
4. Arrange the sliced peaches over the batter, then transfer to the oven and bake for 25 minutes, until golden brown and a skewer inserted at the middle comes out clean.
5. Let the cake cool in the tin for 10 minutes. 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 it warm out of the oven with crème fraîche or lightly whipped cream alongside.
Recipe taken from The Roasting Tin Around the World (to be published by Square Peg on 30 April, price £16.99)