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Peach and redcurrant cake recipe

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Peach and redcurrant cake hero db9c725e 63fa 41c3 9526 f811d2dff5fc 0 472x310
  • Rating: 5 stars
  • Cost per serving: 29p
  • 10 mins to prepare and 45 mins to cook, 10 mins to cool Takes: 10 mins to prepare and 45 mins to cook, 10 mins to cool
  • 10 Serves: 10

Preheat oven to Gas 5, 190°C, fan170°C. Line a loose-bottomed 23cm (9in) round cake tin with baking parchment. Place the quark, milk, sunflower oil, eggs and sugar in a mixing bowl and beat together until smooth.

Stir in the orange rind, half the redcurrants and the flour. Spread mixture in the cake tin. Slice the peaches, removing stones, and scatter over the top of the cake with the remaining redcurrants.

Bake for 45 minutes until golden brown. Allow to cool for 10 minutes then turn out, remove the paper, and serve warm or cold.

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Ingredients

  • 150g (5oz) quark
  • 3tbsp milk
  • 3tbsp sunflower oil
  • 2 eggs
  • 75g (3oz) caster sugar
  • grated rind 2 oranges
  • 100g (3½oz) redcurrants
  • 250g (8oz) self-raising flour
  • 3-4 ripe peaches
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Each serving contains
  • Calories 190 10%
  • Sugar 12g 14%
  • Fat 5g 8%
  • Saturates 1g 5%
  • Salt 0.3g 5%
of an adult’s guideline daily amount. Find out more
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