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Peach & redcurrant sour cream ring

Peach & redcurrant sour cream ring

Rating: 5 out of 5.6 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Cuts into 6 slices

This easy cake is perfect for afternoon tea with friends

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal605
fat32g
saturates19g
carbs78g
sugars46g
fibre3g
protein8g
low insalt1.2g
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Ingredients

For the topping

For the cake

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, August 2008

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Overall rating

Rating: 5 out of 5.6 ratings

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