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


Peach, Tea & White Chocolate Tray Bake

Peach, Tea & White Chocolate Tray Bake

  • 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.

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