Peach Melba squares

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Results 61-66

• bschum

  18 October 2012

  bschum rated and commented on this recipe

  

  Easy enough to do but way too much sugar making this cake unpleasant - would not recommend as is.

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• Charbs

  20 October 2012

  Charbs rated this recipe

  

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• joanneeland

  22 October 2012

  joanneeland rated and commented on this recipe

  

  Great base recipe - you can add any fruit to the top. I made the original with raspberries and tinned peaches and it was lovely and soft and light. Then I was going to a dinner party and I was asked to make dessert. I made the base recipe, added ginger extract into the mix and then topped with tinned pears and drizzled over homemade butterscotch sauce before sticking it in the oven. It was amazing. All the butterscotch sank to the bottom of the cake and made it lovely and sticky! Served warm with vanilla ice cream and extra heated up butterscotch sauce! Wowee! PS I cooked mine at the top of my oven for 40mins and it was done.

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• Shanny

  23 October 2012

  Shanny commented on this recipe

  Made this cake exactly to recipe but used well drained tinned rhubarb and tinned strawberries. It was absolutely devine! Very easy to do..minimum effort..for an overload of compliments :) Will also try with different fruit combinations as suggested by others. � I did use the foil trick to stop the edges burning though, and it was perfect.

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• aembarrett

  06 February 2013

  aembarrett rated and commented on this recipe

  

  Oh my goodness!!! These are just divine. My flatmate and I made these tonight and I'm positive they won't last long.

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• stephhh

  06 March 2013

  stephhh rated and commented on this recipe

  

  Made these for a cake sale, really really yummy and went down a treat!

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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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