Sponsored by Typhoo
Just like the Jack Buchanan song, “Everything stops for tea” in our house, several times a day in fact. I think tea drinking is a very British thing and we are conditioned from childhood to be tea drinkers. Who hasn’t sung “I’m a little teapot” at nursery school? Then there are songs like “Two for Tea” and Bernard Cribben’s “Right said Fred (have another cup of tea)”.
How many iconic coffee songs can you think of? Exacty! So as tea is my drink of choice (I’ve never been a coffee drinker) I was very pleased when Typhoo asked if I’d like to make this Peach, Tea and White Chocolate Traybake from Recipes from a Normal Mum.
My daughter was a little hesitant as we went shopping for the ingredients saying things like, “do you have to put the ginger in it” and “I’m not keen on peaches”. But who came home from school and after polishing off all the white chocolate that had dripped through the wire rack tucked into the first piece or cake and declared it delicious? Yes, it was my daughter!
Then I made our afternoon cuppa and called hubby from his office and he too declared the cake a winner. Soon my son arrived home and his eyes lit up to see homemade cake and he loved it too!
So I can’t recommend this Peach, Tea and White Chocolate Traybake enough. It’s the perfect treat to go with your afternoon cup of Typhoo (although I may have had it with my elevenses cuppa this morning – don’t tell anyone)!
For some more Typhoo Tea inspired recipes why not check out:
- Fuss Free Flavours Tea Flavoured Digestive Biscuits
- Farmersgirl Kitchen’s Chocolate, Prune and Walnut Cake with Tea Glaze!
Plus check out my Spiced Prune Traybake which I based on this recipe!
NB: Post commissioned by Typhoo Tea.
Peach, Tea and White Chocolate Traybake
- 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
- 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.