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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camille4angel's picture
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Very moist and was perfect for feeding a crowd! Using 50 grams less sugar is fine, still plenty sweet. Would definitely make again, 5 stars :)

abroekman's picture
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Really nice and indeed very, very easy. Cut it into 16 which still made nice portions.

bess2001's picture

this is in the oven as we speak ... went to check on it and some of it had overflowed in my oven.... my own fault really should have put it on a tray before putting in oven , also maybe my tin wasnt deep enough ??? Have just covered it in foil at 30 mins, was a bit coloured round the edge, so will give it another 15 mins then maybe turn oven down a bit, will rate when its ready, cant wait to try it

sayuri1702's picture
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This cake is absolutely delicious, easy to make and impressive to look at. I found I only needed just under half the sugar as it was sweet enough. Have made twice in the last week!

aliceegg02's picture
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Delicous. I made mine in a loaf tin, without the ground almonds (as I didnt have any!) instead I just added in the equivilant in flour. Very easy to prepare and cooked in the time stated above, didn't feel the need to add icing sugar on top as its a very sweet cake already...went down very well with all the big and little girlies who ate it up!

fruitcake44's picture
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Looked at this recipe many times and finally got round to trying it last week, all I can say is delicious! Having looked at the recipe and the other comments I reduced the sugar to 250g and thought they were plenty sweet enough, I also added a few drops of almond essence to the mix. I have a fan oven and cooked for 1hr but I will reduce the cooking time slightly as the sides were a little overdone, saying that they went down a storm at work! My next batch is in the oven now and the smell is AMAZING!

scarie's picture
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This is a fab recipe! I've made it a few times now and it has come out perfectly every time.

Everyone who has tried it has loved it - adults and children alike.

It is moist, has a beautiful fruity flavour and very quickly disappeared!

I found the quantities of everything just right - although I have added a few more raspberries.

amandadunne78's picture

I've made this on a couple of occassions and it goes down a treat with everybody each time. I'm lucky if there is any left for me. As I'm not a big lover of raspberries I replaced this with strawberries and for me this works just as well.

miss_brightside's picture

So easy and absolutely delicious!

elise1971's picture
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This recipe worked to the letter. I baked for just over an hour in a fan oven, but covered with foil after 30 minutes. Took it out when it was just squishy in the middle. Perfect!

mazmond's picture
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lovely cake, i made this to use up some over-ripe peaches. took out a third of the sugar and omitted the raspberries as I didn't have any in stock - and it was still yummy!

brendakim's picture
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Absolutely gorgeous, so easy to make and so pretty too.. will definately be baking this again

msharrietvane's picture

This recipe is just perfect. Once cooked, the inner squares are moist and fruity, and the outer squares are crisp and sweet. Impressive and simple. I will make this again and again.

jenroscow's picture
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this is one of the easiest and most impressive cakes I've ever made and the recipe has been passed on to most of my friends and on to their friends! Even my friends who find cooking a chore, really enjoy making this as it's so simple and works every time.

beautifuljulie's picture
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These are now one of my all time favourite recipes ever...truly amazing!!!

louise-green's picture

Has anyone made this with egg replacer?

louisa_holbrook's picture
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Delicious cake - we used white nectarines and fresh raspberries. I'm not convinced it was cooked enough though, as mine was quite soggy in the middle...thought it would firm up on cooling. Perhaps it's the fruit...Cooked at 160 fan for over an hour. Will increase the oven temperature slightly next time.

mollymango's picture
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Made these for my sick uncle, who has trouble swallowing. They were soft and moist, perfect for him! They also tasted delicious. Lovely warm or cold. They were very sweet though, so a small amount at a time would do :)

bartoloc's picture
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made this with nectarines and blueberries and was delicious!

chrisgalea's picture
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I ve used just peaches since we do not raspberries but it was still delicious. Mine was ready in 35mins but my fault since I put it in the oven after i had cooked pizza so the oven was very hot.

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