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Peach & redcurrant sour cream ring

Peach & redcurrant sour cream ring

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(3 ratings)

Prep: 15 mins Cook: 40 mins

Easy

Cuts into 6 slices
This easy cake is perfect for afternoon tea with friends

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal605
  • fat32g
  • saturates19g
  • carbs78g
  • sugars46g
  • fibre3g
  • protein8g
  • salt1.2g
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Ingredients

For the topping

  • 3 ripe peach, skinned, halved and stoned

    Peach

    pee-ch

    Sweet, juicy and fragrant, peaches are one of the most beautiful fruit around. Around the size…

  • 5 tbsp peach conserve

    Peach

    pee-ch

    Sweet, juicy and fragrant, peaches are one of the most beautiful fruit around. Around the size…

  • 100g fresh redcurrants

    Redcurrant

    red-cur-rant

    These shiny little berries grow low on bushes, hanging from the branches like rows of miniature…

For the cake

  • 250g self-raising flour
  • 1 tsp baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 175g butter, softened

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 175g golden caster sugar
  • 2 eggs, beaten

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 1 tsp vanilla extract
  • 4 tbsp milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 170ml pot soured cream

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.

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Comments, questions and tips

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Comments (2)

vantom67's picture
5

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
5

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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