Grilled Seasonal Stone Fruit Milk Cake

This fluffy, mouth-wateringly good cake is topped with roasted stone fruit, and doubles as  a stunning centrepiece. Created by UK recipe creator and photographer, Suze Morrison (gourmetglow), this cake is soaked in sweet milk which makes each slice incredibly moist, yet light and airy. The plums are roasted until charred and juicy, making them the perfect topping on this holiday stunner. 

We think of this dessert as a cross between an angel food cake and a tres leches cake, which gives it the best of texture and taste. Whipped eggs give the cake a lovely airiness that helps it rise up just like angel food cake. Similar to tres leches, this cake is cooked until golden brown, then covered in a combination of evaporated, condensed and whole milk, and  left to rest until it’s completely soaked through..  

Of course, this cake wouldn’t be complete without roasted fruit – we’ve chosen winter plums here, but any seasonal stone fruit will work just fine. The fruit is cooked in a cast iron skillet to make it wonderfully blistered, charred and extra juicy.


Difficulty

Servings

6 to 8

Prep Time

3 hours

Cook Time

55 minutes

By Suze Morrison

Grilled Seasonal Stone Fruit Milk Cake

Note

Pro tip: Suze takes the leftover juice and drizzles it over the cake, similar to a fire-roasted coulis – a sauce made from fruit or vegetables. 

1. Begin with the cake.

Grease and line a 9-inch springform tin with butter, then lightly dust with flour and set aside in the fridge. Preheat your home oven to 160°C (325°F).

2. Whip the egg whites into soft peaks and add the sugar, 1 tablespoon at a time, making sure each tablespoon is dissolved before adding the next.

The end result should be a glossy meringue with stiff peaks.

3. Whisk in the egg yolks one at a time.

4. In a small bowl, whisk the evaporated milk, dulce de leche and vanilla seeds together.

Then pour it into the egg mixture and stir carefully until mixed.

5. Sift the baking powder and flour over the mixture and gently fold them in with a spatula until just combined.

 Tip: Overmixing will deflate the batter and lessen the rise in the oven.


6. Use a flexible spatula to spread the batter into the springform tin, and finish by smoothing the top.

Milk Cake Recipe

7. Bake on the middle shelf of your home oven for 40 to 50 minutes, or until risen and a light golden color, with no wobble – a toothpick inserted into the center of the cake should come out clean.

Remove and let cool for 5 minutes, then carefully turn out the cake onto a wire rack.

8. Allow to cool for another 20 minutes, then mix the milks together.

 

9. Place the cooling rack on top of a baking sheet or place the cake onto a plate with edges that can hold excess liquid.

10. Perforate the cake with holes with a toothpick to make small, yet noticeable holes, then pour over ¾ of the milk mixture.

  

Milk Cake Recipe

11. Cover and set the cake in the fridge, for 1 to 2 hours to allow the flavors to soak in.

12. Preheat your Ooni to its lowest setting for around 5 minutes, aiming for a temperature of 250°C (482°F).

Mix the plums or other stone fruits, sugar and star anise together, then pour into a roasting tin or cast iron skillet so that the plum halves are touching, cut side up.

Milk Cake Recipe

13. Roast for 5 to 7 minutes, or until lightly charred but still maintaining their shape.

14. Remove the fruit mixture from the oven; and use a fork to mash 2 or 3 plums into the roasting liquids to make a coulis.

15. Allow to cool for about 15 minutes.

16. Discard the star anise, then carefully spoon the mashed fruit and juices on top of the cake.

Then top with the roasted fruit. Tip: Suze likes to add figs and a few other fruits for decoration. Feel free to add or leave out. It will be delicious either way!

17. Drizzle the final ¼ of the soaking liquids over the cake just before serving.

18. Serve with fresh cream  – we recommend chantilly cream or creme anglaise; you can also add Madagascan vanilla ice cream or cinnamon ice creams for extra fun!! .

Serve with fresh cream  – we recommend chantilly cream or creme anglaise; you can also add Madagascan vanilla ice cream or cinnamon ice creams for extra fun!!

Suze Morrison

UK-based recipe writer, chef and food photographer Suze Morrison (gourmetglow) combines artistic touches to distinctive flavor combinations for tasty, beautiful dishes. 

For the cake:

  • Butter, for greasing the pan
  • Flour for the pan
  • 5 eggs at room temperature, yolk and white separated
  • 190 grams golden caster sugar (if unavailable, go for extra fine sugar)
  • 90 ml evaporated milk
  • 20 g dulce de leche (or cajeta)
  • 2 vanilla pods, seeds scraped out and set aside
  • 10 g baking powder
  • 200 g plain flour

For the milk soak:

  • 100 ml evaporated milk
  • 100 ml condensed milk
  • 100 ml whole milk

For the grilled plums:

  • 6 plums, cut into halves, stones removed (or your preferred seasonal stone fruit)
  • 2 tablespoons brown sugar
  • 2 whole star anise

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