Peach and redcurrant cake recipe

16 ratings Rate
  • Serves 10
  • 10mins to prepare and 45mins to cook, plus 10mins for cooling
  • 190 calories / serving
  • Healthy
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Preheat oven to gas 5, 190°C, fan170°C. Line a loose-bottomed 23cm (9in) round cake tin with nonstick baking paper. 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 (3 1/2oz) redcurrants
  • 250g (8oz) self-raising flour
  • 3-4 ripe peaches
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  • Energy 793kj 190kcal 9%
  • Fat 5g 7%
  • Saturates 1g 5%
  • Sugars 13g 14%
  • Salt 0.5g <1%

of the reference intake
Carbohydrate 31.4g Protein 6.4g Fibre 2.4g


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