Peach & redcurrant sour cream ring
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Cuts into 6 slices
Skip to ingredients
For the topping
- 3 ripe peachesskinned, halved and stoned
- 5 tbsp peachconserve
- 100g fresh redcurrants
For the cake
- 250g self-raising flour
- 1 tsp baking powder
- 175g buttersoftened
- 175g golden caster sugar
- 2 eggsbeaten
- 1 tsp vanilla extract
- 4 tbsp milk
- 170ml pot soured cream
Nutrition: per serving
- kcal605
- fat32g
- saturates19g
- carbs78g
- sugars46g
- fibre3g
- protein8g
- salt1.2glow
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.
