Ingredients
The following ingredients have 12 Servings
- 1 Typhoo tea bag
- 50 mls vegetable oil
- 200 g unsalted butter (melted (plus extra for greasing the tin))
- 250 g caster sugar
- 3 large eggs
- 235 g self-raising flour
- 1 tsp ground ginger
- 15 slices of tinned peaches (about half a 410g tin, drained)
- 100 g white chocolate (melted)
- 10 mls vegetable oil
Instruction
- Preheat the oven to 180°C/Gas Mark 4. Break open the Typhoo teabag and sprinkle into a small saucepan. Add the oil and butter and heat on the stove for about a minute over a low heat until the butter had melted. Remove from the heat and leave to infuse.
- In the meantime prepare a 22cm x 22cm tray bake tin by greasing with a little butter and lining with non-stick baking parchment. Mix together the tea, oil and melted butter mixture, caster sugar, eggs, flour and ginger until the batter is really smooth.
- Place the peach slices on top of the sponge and bake for 35 – 40 minutes until golden on the top and a skewer comes out of the centre of the tray bake clean.
- Remove from the oven and leave to cool on a wire rack.
- Once the cake is cool, mix together the melted white chocolate with the vegetable oil and drizzle over the cake. Leave to set and slice into squares to serve with a delicious cup of Typhoo tea.
- This cake is also delicious served warm as pudding with ice-cream or custard.
