Name: Peach & redcurrant sour cream ring
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: Cuts into 6 slices
Cuisine: British
Ingredients: 3 ripe peaches skinned, halved and stoned; 5 tbsp peach conserve; 100g fresh redcurrants; 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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Peach & redcurrant sour cream ring

Peach & redcurrant sour cream ring

Sara Buenfeld

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Cuts into 6 slices

Easy

Prep: 15 mins

Cook: 40 mins

A star rating of 4.8 out of 5.7 ratingsRate

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This easy cake is perfect for afternoon tea with friends

Freezable

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Ingredients

Nutrition

Units:

MetricUS

For the topping

3 ripe peaches

skinned, halved and stoned
5 tbsp peach

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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Nutrition: per serving

kcal605
fat32g
saturates19g
carbs78g
sugars46g
fibre3g
protein8g
salt1.2g

low

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.

Recipe from Good Food magazine, August 2008

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A star rating of 4.8 out of 5.7 ratings

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