Peach and dulce de leche cake with meringues and cream

Nutrition Facts

Amount Per Serving

Calories 428 Calories from Fat 279

% Daily Value*

Fat 31g48%

Saturated Fat 5g31%

Cholesterol 82mg27%

Sodium 33mg1%

Potassium 228mg7%

Carbohydrates 32g11%

Fiber 2g8%

Sugar 11g12%

Protein 7g14%

Vitamin A 302IU6%

Vitamin C 4mg5%

Calcium 47mg5%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

An easy one-tin cake

Prep Time15

Cook Time25

Total Time40

Course: Dessert

Cuisine: British

Servings:

Calories: 428kcal

Author: Rukmini Iyer

225 g olive oil
225 g duche de leche (you can use tinned Nestlé caramel, sold next to the condensed milk)
50 g caster sugar
4 eggs free-range
225 g self-raising flour
1 tsp baking powder
3 peaches under-to just-ripe, thinly sliced

Preheat the oven to 160°C fan/180°C/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 by 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 into 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 with crème fraîche or lightly whipped cream alongside.
Notes: As this cake contains fresh fruit, if you are not eating it on the day you make it, store it in the fridge. I like to warm it up slice by slice in the microwave – 30 seconds on high.