Peach Melba squares

Peach Melba squares

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(61 ratings)

Prep: 10 mins Cook: 1 hr


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

  • kcal385
  • fat23g
  • saturates12g
  • carbs43g
  • sugars31g
  • fibre2g
  • protein5g
  • salt0.22g
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  • 250g pack unsalted butter



    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



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

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


    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



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

  • 100g raspberries



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

  • handful flaked almonds


    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


  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.

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Comments (81)

beautifuljulie's picture

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

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

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

made this with nectarines and blueberries and was delicious!

chrisgalea's picture

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

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

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

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

alicla's picture

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

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

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

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

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

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

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

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

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.


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