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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