Makes: 12 squares
1 Typhoo tea bag
50mls vegetable oil
200g unsalted butter, melted (plus extra for greasing the tin)
250g caster sugar
3 large eggs
235g self-raising flour
1 tsp ground ginger
15 slices of tinned peaches (about half a 410g tin, drained)
100g white chocolate, melted
10mls vegetable oil
- 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.
Tip: This cake is delicious served warm as pudding with ice-cream or custard.