Peach Melba squares

Peach Melba squares

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(72 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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amandadunne78
18th Jul, 2012
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.
miss_brightside
24th Jun, 2012
So easy and absolutely delicious!
elise1971
28th May, 2012
5.05
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!
mazmond
3rd May, 2012
5.05
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!
brendakim
19th Apr, 2012
5.05
Absolutely gorgeous, so easy to make and so pretty too.. will definately be baking this again
msharrietvane
21st Oct, 2011
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.
jenroscow
20th Sep, 2011
5.05
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.
beautifuljulie
2nd Sep, 2011
5.05
These are now one of my all time favourite recipes ever...truly amazing!!!
louise-green
20th Aug, 2011
Has anyone made this with egg replacer?
louisa_holbrook
16th Aug, 2011
4.05
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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