Tres Leches Cake

Tres Leches Cake
Staff Writer

Todd English

Tres Leches Cake

Developed by James Beard Award-winner Todd English, this is a sweet representation of how authentic and high-quality Chilean olive oil goes a long way with cooking.

Directions

For the soak

Combine all of the ingredients together and set aside.

For the cake

Preheat oven to 350 degrees.

In a large bowl, whisk together the eggs, sugar, olive oil, half-and-half, Grand Marnier, orange juice, and lemon zest. Sift together the flour, baking soda, baking powder, and salt. Mix the dry ingredients into the wet mixture and whisk well until blended. 

Pour mixture into twelve 3-inch tart pans. Bake for 8 minutes or until light golden brown and the center springs back when touched. Place on a rack to cool for 5 minutes, then pour ¼ cup of the soak mixture over each cake. Let it sit 5 minutes to soak, then invert onto plate and garnish with sliced strawberries.

Nutrition

Calories per serving:

394 kcal

Daily value:

20%

Servings:

12
  • Carbohydrate, by difference 58 g
  • Protein 6 g
  • Total lipid (fat) 16 g
  • Vitamin A, IU 48 IU
  • Vitamin A, RAE 10 µg
  • Vitamin C, total ascorbic acid 10 mg
  • Vitamin E (alpha-tocopherol) 1 mg
  • Vitamin K (phylloquinone) 1 µg
  • Ash 1 g
  • Calcium, Ca 58 mg
  • Carotene, beta 9 µg
  • Cholesterol 2 mg
  • Choline, total 3 mg
  • Fatty acids, total monounsaturated 5 g
  • Fatty acids, total polyunsaturated 5 g
  • Fatty acids, total saturated 2 g
  • Fiber, total dietary 6 g
  • Folate, DFE 22 µg
  • Folate, food 13 µg
  • Folate, total 25 µg
  • Folic acid 11 µg
  • Fructose 1 g
  • Iron, Fe 1 mg
  • Lutein + zeaxanthin 9 µg
  • Magnesium, Mg 26 mg
  • Niacin 2 mg
  • Phosphorus, P 94 mg
  • Potassium, K 161 mg
  • Retinol 9 µg
  • Selenium, Se 5 µg
  • Sodium, Na 580 mg
  • Starch 11 g
  • Sugars, total 6 g
  • Theobromine 1 mg
  • Tocopherol, gamma 1 mg
  • Water 33 g
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