Benjamina Ebuehi’s recipe for miso tres leches cake

I first tried tres leches cake in Mexico, and I’d never had anything like it before. Any other cake described as “wet” would raise eyebrows, but this one is all about the soaking. A sweet, creamy mix of condensed and evaporated milk, along with double cream, gets poured into the sponge to give it the most moist crumb. I’ve incorporated some miso into the mix, too, for a savoury note to cut through a little of the richness.

Miso tres leches cake
Prep 20 min
Cook 35 min
Chill 2 hr+
Serves 9

120ml whole milk
60g unsalted butter
1 tsp vanilla bean paste
1 stick cinnamon
3 large eggs
160g caster sugar
125g plain flour
1 tsp baking powder

To soak
150g condensed milk
100ml evaporated milk
60ml double cream
15g white miso

To top
300ml double cream
Ground cinnamon

Heat the oven to 180C (160C fan)/350F/gas 4 and line a square 20cm cake tin with baking paper.

Heat the milk, butter, vanilla bean paste and cinnamon stick in a small saucepan until the butter melts, then take off the heat and leave to cool and infuse.

In the bowl of a stand mixer, whisk the eggs and sugar on high speed until pale and doubled in volume, then, with the motor still running, slowly pour in the cooled, infused milk.

In a separate bowl, mix the plain flour and baking powder, then pour into the egg mixture in two batches, whipping each addition briefly until smooth. Pour the batter into the lined tin, then bake for 27-32 minutes, or until the cake is golden and springy to the touch.

Meanwhile, mix the condensed milk, evaporated milk and double cream in a jug. Put the miso in a small dish, mix in a tablespoon of the milk mixture to form a smooth paste, then pour into the jug.

Once the cake is baked, prick the surface all over with a skewer or toothpick, then start pouring over the milk, letting it seep in before adding more. It will feel like you’re adding a lot of liquid, but keep pouring until you’ve used up three-quarters of the milk mix.

Leave the cake to cool completely in the tin, then transfer to the fridge and chill for two to three hours, until cold. When you’re ready to serve, whip the cream to soft peaks, then spoon on top of the cake and sprinkle over a little ground cinnamon. Pour a drizzle of the reserved milk mix on a plate, place a slice of the cake on top and serve.