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
- 5 peaches, cut into thin wedges
- 1 vanilla bean, split and seeds scraped
- 55 gm (¼ cup) caster sugar
- Juice of ½ lime
- 1Preheat 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.
- 2Whisk 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).
- 3For 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.
- 4Cut cake into squares, top each square with whipped cream and a cherry, and serve with roasted peaches.
Drink suggestion: Glass of sweet sherry. Drink suggestion by Max Allen.