Menu
Peach Melba squares

Peach Melba squares

  • 1
  • 2
  • 3
  • 4
  • 5
(60 ratings)

Prep: 10 mins Cook: 1 hr

Easy

Serves 12
This traybake can be mixed together in no time and is simple to slice and transport

Nutrition and extra info

Nutrition per serving

  • kcalories385
  • fat23g
  • saturates12g
  • carbs43g
  • sugars31g
  • fibre2g
  • protein5g
  • salt0.22g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 250g pack unsalted butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 300g golden caster sugar
  • 1 tsp vanilla extract
  • 3 large egg

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 200g self-raising flour
  • 50g ground almonds

    Almond

    arr-mund or al-mund

    Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

  • 2 just-ripe peaches, stoned, halved, then each half cut into 3

    Peach

    pee-ch

    Sweet, juicy and fragrant, peaches are one of the most beautiful fruit around. Around the size…

  • 100g raspberries

    Raspberry

    ras-beh-ree

    A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

  • handful flaked almonds

    Almond

    arr-mund or al-mund

    Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

  • 1 tbsp icing sugar, to finish

Compare prices

Want to see what this recipe costs at different supermarkets? Compare in one place here:

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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (81)

beautifuljulie's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

made this with nectarines and blueberries and was delicious!

chrisgalea's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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

alicla's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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.

Pages

Questions (2)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.

Magazine

Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.

Events

Discover the dates and details of all the BBC Good Food Shows.

On TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk

Good Food Apps

Download the BBC Good Food Recipes, tips & cooking tools app and get good food on the go.