Peach Melba squares

Peach Melba squares

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(56 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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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.

elvoni45's picture
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This is really easy and very tasty. It's quite gooey so at first I was a little worried it was undercooked, but I think it's just the fruit as there is no unbaked floury taste, just yummy mushy peach and raspberry! Taking some to work tomorrow to show off!! Thanks for a great recipe!

desertprincess's picture
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Not my fave recipe but everyone who's had them absolutely loves them and can't get enough! Sweet with a slightly tangy kick. I find it tastes best with custard after trying both cream and custard.

jannybash's picture
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This quite honestly is simply divine. I used pears instead of peaches and it worked really well.

alicla's picture
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Lovely moist cake adapted it to be gluten free by using Dove SR Flour and a teaspoon of baking powder and 3 eggs plus an egg yolk, (instead of 3 eggs) gluten free flour works really well with this cake as the fruit makes it really moist. I used well drained tinned peaches and defrosted frozen raspberries to keep the cost down.

mcquaid's picture

This traybake is absolutely delicious!! I've made it several times now with great success. Fab!

emsmith's picture
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Very tasty and easy enough to make with my six-year-old daughter assisting as commis chef. We used wholemeal self-raising as it was all I had in the cupboard and it no doubt made them a little heavier than they would otherwise have been but they were still deliciously moist and fluffy. I loved the way the peaches and raspberries sank into the sponge and the sponge rose up around the sunken fruit. We served it as a dessert with some chantilly cream. Very popular with the adults and children alike.

mandygh's picture
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i've made this twice now both times this were a great success. my father-in law has said that it is the best cake he's ever had, high praise indeed. i will definitely make this many times more. the only thing is that if like me you have a fan oven, make sure you lower the temperature to reduce the risk of overcooking the edges.

Excellent recipe!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

mandygh's picture
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i've made this twice now, both times were a great success. my father-in-law has rated it as the best cake he has ever had, fine praise indeed. this was soooooooooooooo easy to make. my only comment is that i have a fan oven so needed to cook at a lower temperature. excellent recipe!!!!!!!!!

deborahadawson's picture
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These are so lovely. The sponge is so moist and moorish. I used tinned peaches which I think were ok but maybe a bit wetter than fresh. The portion size was a bit big, it could easily be cut up into 16 or more . Will be making these again very soon.

bridgetwinters's picture
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Absolutely delicious and really easy to do. I didn't have the right size tin so I did 1.5 times the recipe and had to guess a bit on cooking times, but the result was delicious. I agree that this works very well as a cake to accompany tea, but can also be used as a desert with ice cream. Very yummy!

topcat1910's picture

yummy yummy yummy!!

edelnig's picture
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Made these for a cake sale, with tinned peaches and frozen raspberries (a bit of a last minute decision!) and my friends all complained that they went so quickly that they didn't get a taste at all. Lovely.

kwatts759's picture
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Have made this recipe time and time again, with various fruit depending on the time of year. My dad is the biggest fan of the peach melba variety.

jackiewoolnough's picture
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What a great recipe. My 7 year old was so enamoured with it that she requested it as her birthday cake! I have made it with peaches and also with nectarines, both came out beautifully.

thynk2much's picture
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So delicious! but very rich - ideally serve in small portions with ice cream.

emmawelsh's picture
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Yum Yum. Easy recipe, and tastes great. Like some of the flavour suggestions from other people so will try those soon.

teresahall's picture
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Just made this with peaches and fresh picked blackberries from the hedgerows. Lovely recipe

notmum's picture
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These are so simple to make and are really delicious, they only seem to take about 40 mins in my cooker but the flavours are lovely.

lapinpatricia's picture
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Absolutely gorgeous fruity flavours and beautifully moist. My teenagers and husband loved it so much, it was gone in a day. Easy to make too.

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