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.