Peach & redcurrant sour cream ring
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Peach & redcurrant sour cream ring

By Sara Buenfeld

This easy cake is perfect for afternoon tea with friends

  • Prep:15 mins
    Cook:40 mins
  • Easy

Nutrition per serving

  • kcal 605
  • fat 32g
  • saturates 19g
  • carbs 78g
  • sugars 46g
  • fibre 3g
  • protein 8g
  • salt 1.2g

Ingredients

  • 3 ripe peaches, skinned, halved and stoned
  • 5 tbsp peaches 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

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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