Three-milk Cake with Peach and Lemon Thyme Jam

200g unsalted butter, softened

1 1/3 C. (295g) caster sugar

2 tsp. vanilla bean paste

Finely grated zest of 1 lemon

6 eggs

3 C. (450g) self-raising flour, sifted

600ml buttermilk

375ml can evaporated milk

2 1/2 C. (625ml) milk

500g mascarpone

1 C. (250ml) thickened cream

1/2 C. (60g) pure icing sugar, sifted

LEMON THYME JAM

1/2 bunch lemon thyme, leaves picked

2/3 C. (150g) caster sugar

4 yellow peaches, roughly chopped

1/2 C. (125ml) elderflower cordial

 

Preheat the oven to 160°C. Grease a 22cm springform cake pan and line with baking paper. In a stand mixer fitted with the paddle attachment, beat butter and caster sugar until pale. Add vanilla and zest, and beat to combine. Add eggs, 1 at a time, beating well after each addition. In 2 batches, fold in flour and 350ml buttermilk, then spoon batter into prepared pan and smooth top. Bake for 1 hour 15 minutes or until a skewer inserted into center comes out clean. Stand for 20 minutes, then prick top all over with a skewer. Combine evaporated milk, milk and remaining 250ml buttermilk in a jug, then pour half over cake. Stand to soak for 15 minutes, then pour over remaining milk mixture. Chill for 3 hours or overnight until cold. Meanwhile, for the jam, place all ingredients in a saucepan over medium low heat and stir to combine. Cook, stirring occasionally, for 45 minutes or until a thick, jammy consistency. Cool completely. Whisk mascarpone, cream and icing sugar until combined. Place cake on a serving plate, release from pan and spread top with mascarpone mixture. Drizzle over lemon thyme jam just before serving.