Tres leches cake

Method

Preheat the oven to 180°C and line a 23cm round cake tin with baking parchment. Sift together flour, baking powder and salt. Whisk eggs and caster sugar until pale and fluffy, then fold in the flour mixture and vanilla extract. Pour into the tin and bake for 25-30 minutes until golden and a skewer comes out clean. Once cooled, pierce the cake all over with a fork. Combine milk, condensed milk, evaporated milk and rum, then slowly pour over the cake, allowing it to absorb. Whip the double cream with icing sugar until stiff peaks form, then spread evenly over the chilled cake. Dust with cinnamon and top with maraschino cherries before serving.