Tres leches cake with roasted peaches

SERVES 14-20 // PREP TIME 30 MINS // COOK 1 HR (PLUS COOLING, SOAKING)

This chilled Latin American cake combines three kinds of milk – evaporated, condensed, and whole – and makes a fine match with early summer fruit. And on a day where so much happens at the last moment, it’s a blessing to have dessert ready to go in the fridge.

Butter, for greasing 240 gm plain flour, sifted 1½ tsp baking powder 5 eggs 210 gm caster sugar

Scraped seeds of 1 vanilla bean 450 ml milk 395 gm canned condensed milk 400 ml canned evaporated milk Whipped cream and maraschino cherries, to serve

ROASTED PEACHES 5 peaches, cut into thin wedges 1 vanilla bean, split and seeds scraped 55 gm (¼ cup) caster sugar Juice of ½ lime

1 Preheat oven to 175°C and butter a 20cm x 30cm baking dish. Sift flour, baking powder and ¼ tsp salt into a bowl. Whisk eggs and sugar in an electric mixer until thick and pale (7-8 minutes). Fold in flour mixture in batches, then vanilla and 50ml milk until smooth. Spoon batter into prepared dish and bake until golden and a skewer inserted withdraws clean (25-30 minutes). Prick cake all over with a skewer. 2 Whisk condensed milk, evaporated milk and remaining milk in a jug to combine well, then pour evenly over cake. Cool cake to room temperature (1-1½ hours), then cover and refrigerate to soak (4 hours or overnight).

3 For roasted peaches, preheat oven to 200°C. Spread peach wedges on a baking tray lined with baking paper, add vanilla, sprinkle with sugar and squeeze over lime juice. Toss to coat and roast until golden and caramelised

(20-25 minutes). Cool.

4 Cut cake into squares, top each square with whipped cream and a cherry, and serve with roasted peaches.

Wine suggestion Glass of sweet sherry.