I ate a delicious peach cake from the canteen at work a few days ago and have been craving it ever since. I looked around for a suitable recipe but most of the pound cake recipes I came across online were on american sites, and I was unfamiliar with the measurements.

I finally found one for victoria sponge on bbc online: http://www.bbc.co.uk/food/get_cooking/recipes/010.shtml 

Instead of jam, I used sour cream and peaches for the filling. Here is the recipe for ease of reference:

Ingredients

• 225g unsalted butter, softened
• 225g caster sugar
• 225g self-raising flour plus 2 tsp baking powder
• 1 tsp vanilla extract
• 4 eggs, beaten
• a pinch of salt

For the filling:

• a tub of low fat sour cream (150ml or so)
• 3 tbsp caster sugar
• 1 tsp vanilla
• 1 tsp Cointreau
• 1 tsp lemon zest
• a can of peaches

Method

1. Pre-heat the oven to 180 degrees (gasmark 5)
2. Cream the butter and sugar using an electric beater until the mixture is pale and creamy
3. Mix in the eggs gradually
4. Add in the vanilla extract
5. Add the self raising flour plus baking powder and salt into the egg mix
6. Prepare an 8 inch springform cake tin by greasing and lining the bottom with baking paper
7. Pour half the cake batter into the tin and bake in the oven for 25 minutes until the cake is nice and golden
8. Remove the cake onto a cooling rack, peeling away the baking paper
9. Repeat steps 6-8 for the remaining batter
10. For the filling, whisk the sour cream with sugar, vanilla extract, lemon zest and Cointreau
11. Slice the peaches and leave aside
12. To plate up, place one cake topside down on a plate (cake stand). Spread the sour cream mix generously on top of the cake.
13. Arrange the peach slices in a fan shape on the sour cream surface
14. Top with the remaining sour cream mixture
15. Place the second cake top side up on the fruit layer
16. Chill for 2 hours before serving (and I’m guessing hubby will want it with custard!)