Cook: 25 minutes

Serves: 8

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)

Ingredients

Name: Peach and dulche de leche cake
Prep time: 15 min
Cook time: 25 min
Yield: 8
Ingredients: 225g olive oil 225g dulce de leche (you can use tinned Nestlé caramel ) 50g caster sugar 4 free-range eggs 225g self-raising flour 1 tsp baking powder 3 under- to- just-ripe peaches, thinly sliced To serve 175g dulce de leche (this is the remaining caramel in the tin) A handful of crushed shop-bought meringues Crème fraîche or lightly whipped cream

225g olive oil

225g dulce de leche (you can use tinned Nestlé caramel )

50g caster sugar

4 free-range eggs

225g self-raising flour

1 tsp baking powder

3 under- to- just-ripe peaches, thinly sliced

To serve

175g dulce de leche (this is the remaining caramel in the tin)

A handful of crushed shop-bought meringues

Crème fraîche or lightly whipped cream