Peach Melba squares

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• mollymango

  14 August 2011

  mollymango rated and commented on this recipe

  

  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 :)

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• Loubob

  16 August 2011

  Loubob rated and commented on this recipe

  

  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.

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• RubyGloom

  20 August 2011

  RubyGloom commented on this recipe

  Has anyone made this with egg replacer?

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• beautifuljulie

  02 September 2011

  beautifuljulie rated and commented on this recipe

  

  These are now one of my all time favourite recipes ever...truly amazing!!!

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• Jenny

  20 September 2011

  Jenny rated and commented on this recipe

  

  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.

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• MsHarrietVane

  21 October 2011

  MsHarrietVane commented on this recipe

  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.

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• brendz

  19 April 2012

  brendz rated and commented on this recipe

  

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

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• yumyum

  03 May 2012

  yumyum rated and commented on this recipe

  

  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!

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• EG

  28 May 2012

  EG rated and commented on this recipe

  

  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!

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• miss_brightside

  24 June 2012

  miss_brightside commented on this recipe

  So easy and absolutely delicious!

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• Amanda

  18 July 2012

  Amanda commented on this recipe

  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.

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• SJD

  28 July 2012

  SJD rated and commented on this recipe

  

  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.

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• Carol

  03 August 2012

  Carol rated and commented on this recipe

  

  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!

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• Alice Lee

  13 August 2012

  Alice Lee rated and commented on this recipe

  

  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!

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• Sayuri

  18 August 2012

  Sayuri rated and commented on this recipe

  

  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!

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• bess2001

  23 August 2012

  bess2001 commented on this recipe

  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

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• DutchRed

  27 August 2012

  DutchRed rated and commented on this recipe

  

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

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• Camille

  04 September 2012

  Camille rated and commented on this recipe

  

  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 :)

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• daniela

  05 September 2012

  daniela rated and commented on this recipe

  

  Delicious! I used cranberries and chopped peanuts instead of the raspberries and the almond flakes. Very easy to do!

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• Cathy

  06 September 2012

  Cathy rated and commented on this recipe

  

  I made this recipe exactly according to the ingredients given and it was just perfect! Delish both hot and cold! I did use frozen raspberries (didn't bother defrosting them first) and it seemed to make no difference at all! Thoroughly recommended!

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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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Difficulty and servings

Serves 12

Preparation and cooking times

Prep 10 mins

Cook 1 hr

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

PER SERVING

385 kcalories, protein 5g, carbohydrate 43g, fat 23 g, saturated fat 12g, fibre 2g, sugar 31g, salt 0.22 g

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