Preheat the oven to 180 degrees C. Grease and flour a 23cm springform cake tin.
Beat the egg whites until stiff. Add 1/2 of the sugar and continue beating till the sugar is dissolved.
With clean beaters, beat the egg yolks until creamy. Add remaining 1/2 of the sugar and continue beating till pale.
Fold the egg yolks into the egg whites. Sift over the flour and fold in. Fold in the lime zest. Tip the mixture into the prepared cake tin.
Bake for 30 minutes. Turn off the oven and keep the cake in the oven for a further 20 minutes. Do not open the oven.
Meanwhile, prepare the 'three milks' mixture by blending the condensed milk, evaporated milk, double cream and amaretto or rum until well combined.
Remove the cake from the tin and place on a serving plate. Pierce the cake several times across the top with a fork. Pour over the 'three milks' mixture. Place cake in the fridge for about an hour to chill and allow the milk mixture to soak in.
Before serving, garnish the top of the cake with peach slices, whipped cream and lime zest. Enjoy!
Very easy to make. The end result wasn’t super sweet and went down a treat with my group. I only used 2/3rd of the milk mixture to soak the cake and left the remaining for whoever wanted to have some extra topping. The cake wasn’t eggy either and I made it a day in advance and left it to soak in the fridge. Another tip, to maximise absorption , try and pour the mixture while the cake is hot/warm.
04 Mar 2018