Peach and Ginger Sour Cream Slice
This is a rich and luscious slice that is simple to prepare and makes the most of the last of the seasons peaches.
If you wanted you could use plums, nectarines or even apples and pears during winter.
It makes a large cake style slice and is good to have on hand when you need to feed a crowd.
2 1/3 cups sr flour
180g cold butter, cubed
225 g coconut palm sugar or light brown sugar
2 large eggs
300ml sour cream
1tsp vanilla extract
3 large peaches
2tbs glace or crystallised ginger, finely chopped
Preheat the oven to 180c.
Blitz the flour butter and sugar in a food processor until it resembles breadcrumbs.
Remove half the mixture and press into a lined 20x30cm baking tray.
Place the tray in the freezer for 20 minutes.
Add the eggs, sour cream and vanilla to the food processor and blitz until it is smooth.
Slice the peaches into 12 half moons and scatter over the chilled base.
Sprinkle the ginger over the peaches.
Spoon blobs of batter over the peaches and ginger [ don’t worry if it doesn’t cover the fruit completely]
bake for 50 minutes or until a skewer inserted in the centre comes out dry.
Serve warm or cold and store any leftovers in the fridge.Back to Blog Page