11

106 GOURMET TRAVELLER

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

ROASTED PEACHES

5 peaches, cut into thin

wedges

1 vanilla bean, split and seeds

scraped

55 gm (¼ cup) caster sugar

Juice of ½ lime

1 Preheat 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.

2 Whisk 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).

3 For 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.

4 Cut cake into squares, top

each square with whipped

cream and a cherry, and serve

with roasted peaches.

Wine suggestion Glass

of sweet sherry. 

Tres leches cake with roasted peaches

SERVES 14‹20 // PREP TIME 30 MINS // COOK 1 HR ”PLUS COOLING, SOAKING˜

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.

Tacos are about prep. Have the trimmings

ready to go, cook the tortillas just before

serving and let guests assemble their own.

3 corn cobs, husks and silks

removed

Neutral-flavoured oil, such

as olive oil or grapeseed oil,

for brushing

6 calamari (about 150gm

each), cleaned, hoods

halved lengthways and

patted dry with paper towels

16 tortillas (see recipe, p104),

to serve

Edible flowers (optional),

sour cream and hot sauce,

to serve

SALSA VERDE

1 spring onion, finely

chopped

1 jalapeño, finely chopped

Juice of 1 lime

½ cup coarsely chopped

coriander

60 ml (¼ cup) neutral-flavoured

oil, such as grapeseed

1 Preheat a barbecue,

preferably charcoal, or a

char-grill pan to high. Brush

corn with oil and cook,

turning occasionally, until

slightly charred and kernels

are tender (15-20 minutes).

Cool briefly, then slice o™

kernels with a sharp knife.

2 For salsa verde, combine

ingredients in a bowl and

season to taste.

3 Brush calamari with oil

and grill, turning occasionally

until charred, opaque and just

cooked through (3-4 minutes).

Cut into bite-sized pieces and

serve in tortillas with corn, sour

cream, hot sauce, salsa verde

and edible flowers.

Wine suggestion Fruity

sauvignon blanc or

sémillon-sauvignon blend.

Calamari and corn tacos with

salsa verde

MAKES 16 // PREP TIME 20 MINS // COOK 25 MINS

Grilling the corn and calamari heavily will add depth here. Timing

is crucial, cook the corn first, then have everything ready to pile on

top of the calamari as soon as it finishes cooking. Pictured p100.

106 GOURMET TRAVELLER