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

Can't wait to turn the oven back on and not stop baking delicious things. Autumn is 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 you've been wanting to make ever since you saw it in Jamie Oliver's book, Comfort Food . This chef always surprises me with fun, simple and above all delicious recipes!

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

Emile Henry molds are perfect for this type of elaboration. They are also gorgeous, and allow you to bake and serve directly to 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 cake

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 pie filling:

• 600ml semi-skimmed milk
• 1 vanilla pod
• 1 tablespoon unsalted butter
• 2 large eggs
• 2 tablespoons of cornmeal
• 1 1/2 tablespoons of 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 cake

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 to form a ball with a not too regular texture. This dough should not be worked much. Once all the ingredients are mixed, wrap in transparent film and chill in the refrigerator for 30 minutes.
4. We grease the mold of about 24cm (I have used the corrugated Emile Herny ). On the other hand, with the help of a rolling pin , stretch the dough until it is 1/2 cm thick, more or less (if you want to facilitate the task of ensuring a uniform height throughout the dough, the adjustable Joseph Joseph rolling pin is great for it) . Place the dough on the mold and attach to it. We cut the excess dough and use to fill 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 a plastic wrap on top of the dough or vegetable paper and put weight -I have used my special ceramic balls for this type of thing, but alternatively you can use rice or dry chickpeas if you prefer. Bake at 180º for 10 minutes, remove, remove the weight along with the plastic or vegetable paper and bake again for another 10 minutes or until it looks almost like a cookie, remove and reserve.
6. For the filling , put the milk in a saucepan , cut the vanilla pod, remove the seeds and add it to the milk along with the pod. Let it aromatize over low heat for 15 minutes, remove from heat and add the butter.
7. In a bowl, beat the eggs with the cornmeal, the flour and the sugar. When the milk cools down a bit, add it to the egg mixture. Put it back in the saucepan over low heat for 5-10 minutes or until it thickens, without stopping stirring (patience thickens). We take out the vanilla pod.
8. Pour over the already cooled base, sprinkle 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 it over the cake, distributing it well so that it covers the whole, let it cool to room temperature and hit the caramel to break it up, making it easier to cut.