Peach & redcurrant sour cream ring
This easy cake is perfect for afternoon tea with friends
Difficulty and servings
Cuts into 6 slices
Preparation and cooking times
Prep 15 mins
Cook 40 mins
- 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.
- 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.
- 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.
Per serving
605 kcalories, protein 8g, carbohydrate 78g, fat 32 g, saturated fat 19g, fibre 3g, sugar 46g, salt 1.2 g
Recipe from Good Food magazine, August 2008.
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http://www.bbcgoodfood.com/recipes/7036/
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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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These tasty wraps are great for a relaxed meal, and they're really easy to make
28
ratings
Difficulty and servings
Cuts into 6 slices
Preparation and cooking times
Prep 15 mins
Cook 40 mins
A classic combination. This cake is at its best on the day it's made, but can be stored in the fridge overnight.
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
Per serving
605 kcalories, protein 8g, carbohydrate 78g, fat 32 g, saturated fat 19g, fibre 3g, sugar 46g, salt 1.2 g
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27 August 2008
Green Tea rated this recipe
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24 July 2009
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24 July 2009
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26 September 2010
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