Peach & redcurrant sour cream ring

Peach & redcurrant sour cream ring

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(3 ratings)

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Cooking time

Prep: 15 mins Cook: 40 mins

Skill level

Easy

Servings

Cuts into 6 slices

This easy cake is perfect for afternoon tea with friends

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
605
protein
8g
carbs
78g
fat
32g
saturates
19g
fibre
3g
sugar
46g
salt
1.2g

Ingredients

For the topping

  • 3 ripe peaches, skinned, halved and stoned
  • 5 tbsp peaches conserve
  • 100g fresh redcurrants

For the cake

  • 250g self-raising flour
  • 1 tsp baking powder
  • 175g butter, softened
  • 175g golden caster sugar
  • 2 eggs, beaten
  • 1 tsp vanilla extract
  • 4 tbsp milk
  • 170ml pot soured cream

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Method

  1. Heat oven to 190C/fan 170C/gas 5 and butter a non-stick 23cm ring tin. Arrange the peaches, cut side up, in the base if the tin, then randomly spoon in the peach conserve and scatter over the redcurrants.
  2. To make the cake, beat together the flour, baking powder, butter, sugar, eggs, vanilla and milk until well mixed, then stir in the sour cream. Spoon the mixture into the cake tin, then level the surface.
  3. Bake for 35-40 mins until the cake is well risen, golden, and springs back when lightly pressed. Cool for a few mins, then carefully turn out onto a plate. You can serve warm with cream as a dessert or cold as a cake.

Recipe from Good Food magazine, August 2008

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Comments

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vantom67's picture
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Excellent recipe - didn't have any redcurrants so I used cranberries which had been cooked in orange juice with sugar until they were gooey and omitted the jam. Delicious.

kliversidge's picture
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Cooked this with friends and served warm as cake-type pudding with cream... so good! Substituted raspberry jam for the conserve and it was great! Didn't last long though - was polished off in one evening!

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