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.

Note: 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.

The JC Loves Rukmini Iyer's series of one tin recipe books, which offer simple and quick recipes for speedy suppers - and lunches. This recipe is adapted from her latest one, The Roasting Tin Around the World (Square Peg)

• Preheat the oven to 160°C fan/180°C.
• In a food processor or by hand, mix the olive oil and 225g of 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.