The Roasting Tin Around The World peach and dulce de leche cake Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food The Roasting Tin Around The World peach and dulce de leche cake with meringues and cream By You Magazine - April 26, 2020 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. David Loftus 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. 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) RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved