PEACHES & CREAM ‘TRES LECHES’ BUNDT CAKE

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A ‘tres leches’ cake is essentially a classic sponge soaked in three types of milk – cream, condensed milk and evaporated milk. The technique involves poking holes in the cake and letting it absorb the milky mixture after baking. The Bundt shape gives the perfect opportunity to fill the centre with whatever ingredients you choose; I think peaches work a charm, but you could also use nuts.

READY IN 50 MINUTES, PLUS 2 HOURS CHILLING TIME

SERVES 12

6 large eggs, separated

¼ tsp baking powder

¼ tsp salt

220g caster sugar

115g unsalted butter, melted

150g self-raising flour, sifted

180ml evaporated milk

120ml single cream

180ml condensed milk

TO SERVE

4 ripe peaches, peeled and sliced

1. Preheat the oven to 180°C/160°C fan/350°F/Gas mark 4 and grease a 24cm Bundt tin.

2. Use a hand-held electric whisk to beat the egg whites vigorously in a large bowl. Once they start to stiffen add the baking powder and salt and beat until soft peaks form. Reduce the speed of the mixer and add the egg yolks, one at a time, and sugar. Continue mixing until smooth.

3. Use a spatula to fold in the melted butter then carefully fold in the flour in 3 or 4 batches until the mixture is well combined. Pour the mixture into the prepared tin and bake for 35–40 minutes until it is well risen and springs back when you gently press the top. While the cake is still hot and in its tin, poke lots of holes all over it with a skewer. Make the holes deep and close together.

4. Beat together the evaporated milk, cream and condensed milk. Pour half of the mixture over the cake, little by little, giving it time to sink in before adding more. Put the tin in the fridge for 2 hours to chill.

5. After 2 hours loosen the cake by sliding a palette knife around the edges as far as possible. To turn the cake out, use a chopping board that completely covers the Bundt tin. Hold the board tightly over the tin then invert it and sharply bang the board and tin on the work surface to release the cake. You may need to give it a couple of bangs before the cake drops out. Once the cake is out of the tin transfer it to a wide serving plate with a lipped edge.

6. Poke more holes in the cake and pour over half of the remaining cream mixture. Fill the centre hole of the cake with fresh peach slices; chop the remaining slices into chunks and scatter over the top and around the edges. Chill in the fridge until you’re ready to eat.

7. Drizzle the cake and peaches with the remaining cream and serve.

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This cake is great with strawberries too. Hull and quarter them before adding to the cake for a strawberries and cream vibe.