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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sarahah's picture
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Absolutely scrummy!! Used raspberries and nectarines. I chopped the nectarines into little pieces as I thought each cake would get more fruit in it. This is a good base cake recipe. Think next time I will try it will broken up terrys chocolate orange, a splash of orange juice and orange zest sprinkled on top instead of the fruit. Although will have to try the pineapple and coconut version mentioned above too. An hour and 10 was fine for my fan based oven.

bexatcas's picture

Really nice recipe, my visitors thought it was shop bought! Next time i will cut down the sugar slightly and in my oven it does need nearer 1hr 20 - still soggy in the middle - or you could call it moist! I also used tinned peaches and frozen raspberries as i was in a hurry! Recommended to a colleague and that was a hit too. Try it, its easy and yummy, but doesnt last very long.

sarawaller's picture
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delicious!!!!!!!!!!!!!!!!!!!!!!!!

sophiekitten's picture
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Lovely moist cake ...followed the recipe completely 1st time and then put apricots and cherries the 2nd time and both of them were really nice ...really easy...very important at this time of year with 5 children!!!

Harrysu's picture

A slight variation to this recipe, try using tinned pineapple pieces, I am sure fresh could be used too if you prefer, with coconut! I already reduced the sugar by 50g on my first attempt but if using coconut reduce by a further 50g and add 50g coconut, sprinkle on top too prior to cooking, it is delicious, such a great dessert that you can serve warm or cold with cream/ice cream :o)

imabadpixie's picture
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I love Jane's recipes, and this is no exception. Very easy and not too much washing up. I used nectarines and blackberries as suggested by others as boyfriend doesnt like raspberries and nectarines were cheaper! only down side is that it did work out a little bit expensive, but who care- it looks fab and goes down very well!

Harrysu's picture

Such an easy recipe, I reduced the sugar and omitted the almonds, not keen on the almond taste, it tasted delicious a hit with my daughter too! Experimenting with pineapple and coconut next another great combination of flavours. . .

lapinpatricia's picture
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Great easy recipe, beaufifully moist and light. I used nectarines instead of peaches and tiny strawberries. I also replaced the butter with Benecol margarine for health reasons and reduced the sugar to 250 g. It turned out perfect and plenty sweet enough. Took an hour altogether in a fan assisted oven at 160 C.

itsmesushi's picture
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Fantastic texture! And very easy to make!
I used nectarine and blackberry - and the result is perfect!

Maybe a bit too sweet for me - next time I will use less sugar.

liezeldutoit's picture
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I am not a huge desert fan, so not the best person to rate this. I made it to take to work. Most people liked it, but I thought it was far too rich and my Danish colleagues were not convinced. Was worth a try and certainly easy, but not a repeat performance

tastytitbits's picture
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This turned out perfect for me. I used nectarines instead of peaches as I prefer the smooth skin. An incredibly easy recipe that looks impressive, will definitely make it again.

dennetta's picture

Fantastic! no one would believe it was so easy to make. went down very well. Cooking time 1hr10min just right for me.

ttsmum's picture

looks delicious. it's got fruit in, so it must be good for me!

skelly25's picture
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Nice moist cake. I used fresh apricots and cherries instead, still works well.

alison_happy's picture
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These were very easy to make and a big success with all. Highly recommended. Had no problem with the fan-assisted oven timings.

theconnerys's picture
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This is yummy, very simple to make and looks impressive and different. The fruit combination gives it a lovely moist, summery flavour. It was lovely with tea but would be nice warm with vanilla ice cream as a dessert. Next time I would reduce the cooking time slightly - gave it an hour but this was about 5-10mins too much as the sides were just a little overdone even though I covered top after 40 mins as per recipe (might be down to my oven though). Would also add a little almond extract next time too, might add another nice dimension to it.

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