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Encanelado with dulce de leche ice cream
Serves 4-8 Desserts and puddings
Ingredients
- 5 eggs
- 100g sugar
- zest of 1 orange
- 50g flour
- 20g cornflour
- 1¼tsp baking powder ground cinnamon, to serve
- 18cm square or round tin, lined with baking parchment
For the ice cream
- 1 x 397g can of sweet condensed milk
- 375ml whipping cream
- 125ml whole milk
- 1 vanilla pod
For the pisco syrup
- ½tsp ground cinnamon
- 100g sugar
- 50ml pisco
Method
To make the ice cream, remove the labels from the condensed milk can, put it in a deep saucepan and cover it entirely with cold water. Bring to the boil, then immediately lower the heat and simmer gently for 1 hour and 45 minutes, making sure the can is always covered with water. Remove from the heat and let it cool completely before handling.
Pour the contents of the can into a bowl and whisk in the whipping cream and milk a little at a time. Add a pinch of salt and the beans from the vanilla pod. Pour the mixture into an ice-cream maker and churn-freeze according to the manufacturer’s instructions.
Preheat the oven to 180°C/ 350°F/Gas 4. To make the cake, whisk together the eggs and sugar, then add the orange zest. Next, whisk in the flour, cornflour and baking powder until well combined. Pour the mixture into the prepared tin and bake for 20-25 minutes, until firm and pale golden. Set aside to cool.
When ready to serve, make the syrup by mixing the cinnamon and sugar with 50ml water and boil for 1 minute. Add the pisco, then remove from the heat.
Pour the hot syrup over the cooled cake. Cut the cake into wedges and serve with the ice cream, sprinkled with cinnamon
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