Milk cake, recipe by Jamie Oliver

Easy, rich and colorful, this is the recipe for Jamie Oliver 's milk tart that Raquel, author of Los Tragaldabas , brings us today. Surely you do not want to miss it, so go for it!

What a desire to turn the oven back on and not stop baking delicious things. Autumn is already here, so we will have to think about organizing those family breakfasts or snacks that are so pleasant, and especially if there is a delicious milk cake as it is in the center of the table.

This milk tart is simply spectacular: a recipe that you have been wanting to make ever since I saw it in Jamie Oliver's book, Comfort Food . This cook always surprises me with some fun, simple and above all delicious recipes!

The South African milk cake or melktert was introduced by the Malays of the Cape, it is a creamy, simple and light cake, with cinnamon sprinkles and a crunchy caramel coating that gives it that crunchy and sweet touch.

Emile Henry molds are perfect for this type of preparation. They are also precious, and allow you to bake and serve directly at our table - all that remains is to enjoy with family and friends.

Chemex coffee maker and Emile Henry corrugated ceramic mold

Ingredients for the milk tart

For the mass:

• 250g of flour
• 50g of icing sugar
• 1 egg
• 125g unsalted butter (cold)
• 1-2 tablespoons cold semi-skimmed milk

For the tart filling:

• 600ml of semi-skimmed milk
• 1 vanilla pod
• 1 tablespoon unsalted butter
• 2 large eggs
• 2 tablespoons of cornmeal
• 1 1/2 tablespoons all-purpose flour
• 75g of brown sugar
• 1 teaspoon ground cinnamon
• For the Caramel:
• 200g of sugar
• 4 tablespoons of water

Preparation of the milk tart

1. The first thing will be to prepare the dough . To do this, sift the flour and icing sugar into a bowl .
2. Cut the butter into cubes, mix the flour and sugar with your hands until you get a crumb texture.
3. Add the egg and a pinch of salt, knead and gradually add the milk until it forms a ball with a not too regular texture. This dough should not be worked too much. Once all the ingredients are mixed, wrap in transparent film and chill in the fridge for 30 minutes.
4. We grease the mold of about 24cm (I have used the wavy one from Emile Herny ). On the other hand, with the help of a roller we stretch the dough until it is 1/2 cm thick or so (if you want to facilitate the task of ensuring a homogeneous height throughout the dough, the Joseph Joseph adjustable roller is great for it) . Place the dough on the mold and attach to it. Cut the excess dough and use it to fill any possible holes, if any. Prick the base with a fork, put it in the freezer for 20 minutes.
5. Preheat the oven to 180º. We put plastic wrap on top of the dough or greaseproof paper and put weight - I have used my special ceramic balls for this type of thing, but failing that you can use rice or dry chickpeas if you prefer. Bake at 180º for 10 minutes, remove, remove the weight along with the plastic wrap or parchment paper and bake again for another 10 minutes or until it almost looks like a cookie, remove and reserve.
6. For the filling , we put the milk in a saucepan , cut the vanilla pod, remove the seeds and add it to the milk together with the pod. Let it flavor over low heat for 15 minutes, remove from heat and add the butter.
7. In a bowl, beat the eggs with the cornmeal, flour and sugar. When the milk cools down a bit, add it to the egg mixture. Return to the saucepan over low heat for 5-10 minutes or until it thickens, stirring constantly (patience that thickens). Remove the vanilla pod.
8. Pour over the cooled base, sprinkle with cinnamon with a sieve and bake the cake for 10-15 minutes or until we see that it begins to brown a little. Remove and let cool completely on a wire rack (must cool completely)
9. Melt the sugar in a non-stick pan with the water over medium heat, until lightly golden (be careful not to burn). Very carefully pour over the cake, distributing it well so that it covers the entire cake, let it cool to room temperature and hit the caramel to break it and thus it will be easier to cut.