News, Culture & Society

Peach & Dulce De Leche Cake with Meringues & Cream

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.

 

Read more at DailyMail.co.uk