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Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.

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The Roasting Tin Around the World

Buy The Roasting Tin Around The World for the full recipe, and more great recipes from Rukmini Iyer

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Peach and Dulce de Leche Cake with Meringues and Cream

Introduction

In Uruguay, the original version of this cake is known as chajá – layers of light, fluffy sponge soaked in peach syrup, whipped cream, dulce de leche, peach slices and crumbled meringue. My version incorporates the dulce de leche and fresh peaches into an olive oil cake – serve it warm out of the oven, with crème fraîche or lightly whipped cream alongside.

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Ingredients

olive oil
dulce de leche (you can use Nestlé caramel, sold next to the condensed milk)
caster sugar
free-range eggs
self-raising flour
baking powder
under- to just-ripe peaches, thinly sliced
To serve:
dulce de leche (this is the remaining caramel in the tin)
crushed store-bought meringues
crème fraîche or lightly whipped cream

Preview

This recipe is a preview

Buy The Roasting Tin Around The World for the full recipe, and more great recipes from Rukmini Iyer

From the book

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Roasted Rhubarb and Cream Cake

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From the book: The Roasting Tin Around The World

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