Peach & Redcurrant Sour Cream Ring

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 350°F (180°C). Grease a 9-inch (23 cm) ring tin with a little of the softened butter and set aside.

2. Beat the softened butter and golden caster sugar together until pale and fluffy. Beat in the eggs a little at a time, then the vanilla extract.

3. Stir in the soured cream and milk. Sift in the self-raising flour and baking powder and fold gently until smooth.

4. Spoon half the batter into the prepared tin and spread it level. Arrange the peach halves over the batter, cut side up, and scatter half the redcurrants between them.

5. Spoon the remaining batter over the fruit and spread it evenly to cover.

6. Bake for about 40 minutes, until golden and a skewer inserted in the cake comes out clean. Cool in the tin for 10 minutes, then turn out onto a wire rack.

7. Warm the peach conserve in a small pan with a splash of water until loosened, then brush it over the top of the cake. Scatter the remaining redcurrants on top and leave to cool before slicing into 6.