Tres Leches Cake

• 4 eggs
• 200g butter at room temperature 
• 200g caster sugar
• 1 tsp vanilla extract
• 200g plain flour
• 1 tsp baking powder

For the milk soaking liquid:

• 100ml sweetened condensed milk
• 1 x 200mls bottle of Fortini Smoothie Multi Fibre 
• 2 tbsp icing sugar
• Pinch of cinnamon
• 1tsp of vegetable oil

1. In a bowl, whisk together butter, sugar, and vanilla extract until light and fluffy. Tip: If you don’t have a stand mixer, you can use a handheld mixer or wooden spoon. 
2. Add the eggs one at a time, beating the mix in between each egg. 
3. Fold in the flour and baking powder.
4. Oil a 20cm rectangle or square tin with vegetable oil. 
5. Pour in the mixture and spread out evenly. Smooth the top with a knife. 
6. Bake at 170°C for 35-40 minutes. The cake is ready when a skewer is inserted into the centre and comes out clean and the top is golden. 
7. Whilst the cake is baking, in a jug mix together the sweetened condensed milk, Fortini Smoothie Multi Fibre and cinnamon
8. Leave the cake in the tin to cool for 10 minutes. Then ease a knife around the sides, poke holes in the top with a skewer and then pour over the mixture from the jug. Leave to soak for 5 minutes.
9. Once the cake is cooled, dust with icing sugar, slice and serve. 

Chef's tips:

• Serve with fresh fruit, whipped cream or ice-cream
• Store any left over cake in the fridge