PEACH & REDCURRANT SOUR CREAM RING

Peach & redcurrant sour cream ring image

This easy cake is perfect for afternoon tea with friends

Provided by Sara Buenfeld

Categories Treat

Time 55m

Yield Cuts into 6 slices

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts : Calories 605 calories, Fat 32 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 46 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 1.2 milligram of sodium