Peach Melba squares

Peach Melba squares

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(62 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

  • kcal385
  • fat23g
  • saturates12g
  • carbs43g
  • sugars31g
  • fibre2g
  • protein5g
  • salt0.22g
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Ingredients

  • 250g pack unsalted butter
    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 eggs
    Eggs

    Egg

    egg

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

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

    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
    Peaches

    Peach

    pee-ch

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

  • 100g raspberries
    Raspberries

    Raspberry

    ras-beh-ree

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

  • handful flaked almonds
    Almond

    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

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.

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Comments, questions and tips

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Mary Frances
10th Mar, 2014
I used this recipe for he first time last week. I used tinned peaches and frozen raspberries in my bake. I was delighted with the result. It is so easy to make but as it is so nice to eat it disappeared very quickly from my cake tin. It is a lovely mix of ingredients like peaches, raspberries and then some ground almonds to add interest. My friends and relations loved it.
KED
3rd Mar, 2014
This recipe was great! cheap and tasty (I used tinned peaches), I think it cost around £12.00 to make double the quantity and by selling at £1 to £1.50 per slices I raised £44 for charity!
christalwater
14th Jan, 2014
Great cake and easy to make. I made it for a family party. The whole family loved it !
emamcl
9th Oct, 2013
These are just beautiful and so so easy to make! *****
agnieszkamialik
8th Oct, 2013
Absolutely amazing cake, easy to make and moist and full of flavor.
Mr.W
26th Sep, 2013
Amazing. Easy to do. I've used fresh peaches on one batch and tinned on another. I'd recommend fresh peaches as they give a much better flavour.
bigrob90
30th May, 2016
5.05
Agreed, fresh is always best were possible.
sammarie
18th Sep, 2013
A delicious, moist cake which was enjoyed by everyone. I used 50g less sugar as recommended in previous comments. I also used tinned peaches and 150g pack of frozen raspberries. I will make this again without doubt, maybe experiment with other fruit too - pears would work well.
marv101
18th Aug, 2013
5.05
Made this twice now and this cake certainly never lasted long! People came back for seconds and thirds straight away! An incredibly moist and delicious cake - EVERYONE loved this and raved about it for ages afterwards. I didn't have any golden caster so I swapped for soft light brown sugar, which I prefer as gives a richer taste without being too sweet. I also used tinned peaches so that they were perfectly ripe and the excess juice left on the peaches (even though drained first) adds to the moistness, which is what I love about this cake!
fyounas
13th Aug, 2013
I have found on last two occasions i have made cake that it is greasy and not as soft although i have used the required amount of butter, could someone please assist me with why this is the case?

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