Peach Melba squares

Peach Melba squares

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(64 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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magicmushroom
26th Sep, 2014
5.05
Beautiful - made this for a bake off at work today and although it didn't win a few people have asked for the recipe and all slices were sold in minutes. It looked exactly like the picture and was so moist, it really was delicious. The only little issue I had when making it was when it was cooking, after about 15 minutes it had risen so much that the sides all puffed up, causing the raspberries and almonds to cascade into the middle. I used the exact recipe, no tweaks (apart from tinned peaches), and the tray was the specified size. I panicked a bit, took it out the oven and added more raspberries and almonds all around the edges to kind of 'weigh' it down. I also covered it with foil sooner than the recipe asks to also stop it rising anymore. This worked fine and when it was done (exactly 1 hour 10 mins in total) it all sank down to the same height and looked perfect. Next time I will add some almond essence as recommended by others here as I didn't think the almond taste was there at all (not that it took away from it). Also the peach flavour wasn't strong, I think their purpose is more for the lovely sticky, moistness - a real winner and this would be gorgeous served warm with some custard. Yum!
cook222
14th Jul, 2014
5.05
Delicious, moist and incredibly easy! Can't wait to make again!
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.

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