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    Three-milk cake with compote & spice

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    *mandatory

    Three-milk cake with compote & spice

    • Preparation time: 15 minutes + cooling and chilling
    • Cooking time: 20-25 minutes
    • Total time: 35 minutes

    Serves: 10

    Ingredients

    Oil or butter, for greasing
    4 British Blacktail Large Free Range Eggs, at room temperature
    150g golden caster sugar
    1 tsp vanilla bean paste
    200g plain flour
    ½ tsp baking powder
    300ml tub double cream
    170g can evaporated milk
    215g can condensed milk
    Ground cinnamon, to serve

    For the spiced apple & plum compote
    4 Braeburn apples, peeled, cored and thinly sliced
    6 seedless easy peeler mandarins, 2 unpeeled and sliced thinly, 4 juiced
    12 ripen-at-home plums, cut into wedges
    150g golden caster sugar
    1-2 long cinnamon sticks, snapped in half
    2 whole cloves (optional)

    Method

    1. To make the cake, preheat the oven to 180°C, gas mark 4. Grease a traybake tin (about 18x25cm) and line with baking parchment. Put the eggs, sugar and a pinch of salt in a large bowl. Use electric beaters to whisk for about 5 minutes, until thickened and mousse-like. Beat in the vanilla.

    2. Combine the flour and baking powder, then sift half of the mixture over the eggs. Fold in with a large metal spoon, taking care to preserve the air bubbles. Fold in 75ml double cream, then fold in the remaining flour. Gently transfer to the tin and bake for 20-25 minutes until golden, risen and firm to the touch. Cool in the tin until just warm.

    3. Use a skewer to poke plenty of holes into the cake. Mix the evaporated milk with 200g condensed milk and another 75ml cream, then slowly pour the mixture over the cake. Leave to cool completely, then chill, ideally for 1-2 hours.

    4. Meanwhile, make the compote. Put all the ingredients into a large saucepan, stir, then bring to a simmer. Cover and simmer for 5-7 minutes until the apples are tender and the plums are soft and juicy.

    5. Whip the remaining 150ml cream with 1 tbsp condensed milk until just thick, then spread it over the chilled cake. Dust with a little cinnamon to finish and serve with the compote on the side. 

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    Cook’s tip If you use a 397g can of condensed milk for this recipe, you’ll have a little left over. Try stirring it into strong coffee for an indulgent treat.

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