Peach Melba squares

Peach Melba squares

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(55 ratings)

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Cooking time

Prep: 10 mins Cook: 1 hr

Skill level

Easy

Servings

Serves 12

This traybake can be mixed together in no time and is simple to slice and transport

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
385
protein
5g
carbs
43g
fat
23g
saturates
12g
fibre
2g
sugar
31g
salt
0.22g

Ingredients

  • 250g pack unsalted butter
  • 300g golden caster sugar
  • 1 tsp vanilla extract
  • 3 large eggs
  • 200g self-raising flour
  • 50g ground almonds
  • 2 just-ripe peaches, stoned, halved, then each half cut into 3
  • 100g raspberries
  • handful flaked almonds
  • 1 tbsp icing sugar, to finish

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Method

  1. Butter and line a traybake or small roasting tin, about 20 x 30cm. Heat oven to 180C/160C fan/gas 4. Gently melt the butter in a large saucepan, cool for 5 mins, add the sugar, vanilla and eggs, then beat until smooth with a wooden spoon. Stir in the flour, almonds and ¼ tsp salt.
  2. Tip the mix into the tin, then lay the peach slices evenly on top – that way each square of cake will have a bite of fruit. Scatter the raspberries and almonds over, then bake for 1 hr-1 hr 10 mins, covering with foil after 40 mins. Test with a skewer: the middle should have just a tiny hint of squidginess, which will firm up once the cake cools. Cool in the tin for 20 mins, then lift out onto a cooling rack. Once cold, dredge with icing sugar, then cut into squares.

Recipe from Good Food magazine, July 2009

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Comments

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talltone's picture
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Like others, I used tinned peaches and frozen raspberries and it turned out very well.

magicmushroom's picture
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Beautiful - made this for a bake off at work today and although it didn't win a few people have asked for the recipe and all slices were sold in minutes.
It looked exactly like the picture and was so moist, it really was delicious.

The only little issue I had when making it was when it was cooking, after about 15 minutes it had risen so much that the sides all puffed up, causing the raspberries and almonds to cascade into the middle. I used the exact recipe, no tweaks (apart from tinned peaches), and the tray was the specified size.
I panicked a bit, took it out the oven and added more raspberries and almonds all around the edges to kind of 'weigh' it down. I also covered it with foil sooner than the recipe asks to also stop it rising anymore.
This worked fine and when it was done (exactly 1 hour 10 mins in total) it all sank down to the same height and looked perfect.

Next time I will add some almond essence as recommended by others here as I didn't think the almond taste was there at all (not that it took away from it).
Also the peach flavour wasn't strong, I think their purpose is more for the lovely sticky, moistness - a real winner and this would be gorgeous served warm with some custard.

Yum!

cook222's picture
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Delicious, moist and incredibly easy! Can't wait to make again!

Mary Frances's picture

I used this recipe for he first time last week. I used tinned peaches and frozen raspberries in my bake. I was delighted with the result. It is so easy to make but as it is so nice to eat it disappeared very quickly from my cake tin. It is a lovely mix of ingredients like peaches, raspberries and then some ground almonds to add interest. My friends and relations loved it.

KED's picture

This recipe was great! cheap and tasty (I used tinned peaches), I think it cost around £12.00 to make double the quantity and by selling at £1 to £1.50 per slices I raised £44 for charity!

christalwater's picture

Great cake and easy to make. I made it for a family party. The whole family loved it !

emamcl's picture

These are just beautiful and so so easy to make! *****

agnieszkamialik's picture

Absolutely amazing cake, easy to make and moist and full of flavor.

Mr.W's picture

Amazing. Easy to do. I've used fresh peaches on one batch and tinned on another. I'd recommend fresh peaches as they give a much better flavour.

sammarie's picture

A delicious, moist cake which was enjoyed by everyone. I used 50g less sugar as recommended in previous comments. I also used tinned peaches and 150g pack of frozen raspberries. I will make this again without doubt, maybe experiment with other fruit too - pears would work well.

marv101's picture
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Made this twice now and this cake certainly never lasted long! People came back for seconds and thirds straight away! An incredibly moist and delicious cake - EVERYONE loved this and raved about it for ages afterwards.

I didn't have any golden caster so I swapped for soft light brown sugar, which I prefer as gives a richer taste without being too sweet. I also used tinned peaches so that they were perfectly ripe and the excess juice left on the peaches (even though drained first) adds to the moistness, which is what I love about this cake!

fyounas's picture

I have found on last two occasions i have made cake that it is greasy and not as soft although i have used the required amount of butter, could someone please assist me with why this is the case?

rosalind55's picture

Made these for my knit and natter group - loved by all ...

stepheatstoast's picture
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Made these for a cake sale, really really yummy and went down a treat!

aembarrett's picture
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Oh my goodness!!! These are just divine. My flatmate and I made these tonight and I'm positive they won't last long.

shannymoag's picture

Made this cake exactly to recipe but used well drained tinned rhubarb and tinned strawberries. It was absolutely devine! Very easy to do..minimum effort..for an overload of compliments :) Will also try with different fruit combinations as suggested by others. ♥ I did use the foil trick to stop the edges burning though, and it was perfect.

joanneeland's picture
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Great base recipe - you can add any fruit to the top. I made the original with raspberries and tinned peaches and it was lovely and soft and light. Then I was going to a dinner party and I was asked to make dessert. I made the base recipe, added ginger extract into the mix and then topped with tinned pears and drizzled over homemade butterscotch sauce before sticking it in the oven. It was amazing. All the butterscotch sank to the bottom of the cake and made it lovely and sticky! Served warm with vanilla ice cream and extra heated up butterscotch sauce! Wowee! PS I cooked mine at the top of my oven for 40mins and it was done.

roxanneschumacher's picture
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Easy enough to do but way too much sugar making this cake unpleasant - would not recommend as is.

cathycreed's picture
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I made this recipe exactly according to the ingredients given and it was just perfect! Delish both hot and cold! I did use frozen raspberries (didn't bother defrosting them first) and it seemed to make no difference at all! Thoroughly recommended!

giordifer's picture
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Delicious! I used cranberries and chopped peanuts instead of the raspberries and the almond flakes. Very easy to do!

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