Peach & Dulce De Leche Cake with Meringues & Cream
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.
Scatter with a handful of crushed meringues, then serve it warm out of the oven with crème fraîche or lightly whipped cream alongside
SERVES 8
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
TO SERVE
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.
- 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 x 20cm roasting tin or cake dish.
- 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.
- 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.