Peach Melba squares

Peach Melba squares

  • 1
  • 2
  • 3
  • 4
  • 5
(77 ratings)

Prep: 10 mins Cook: 1 hr


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
Save to My Good Food
Please sign in or register to save recipes.


  • 250g pack unsalted butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 300g golden caster sugar
  • 1 tsp vanilla extract
  • 3 large eggs



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

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


    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



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

  • 100g raspberries



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

  • handful flaked almonds


    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


  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
9th May, 2020
Consistently use this as a base recipe for an every day (!) traybake and mix it up a little on the fruit. Generally making a pear and almond version; pear and ginger, pineapple etc. Any tinned or fresh fruits. Adding sultanas is also an option. You do have to watch timings to get it just right. A great, easy family bake.
7th Sep, 2019
Easy to make the cake, but way too sweet. Very disappointed really having seen good reviews. I was confident to make 1.5 time of the recipe but turned out so bad. Dry around the edges, soggy in the middle and too sweet. It's embarrassing to serve to the crowd, end up in the bin.
13th Feb, 2019
A lovely textured cake. After reading previous comments I doubled the amount of raspberries and used tinned peaches. Also reduced the sugar as others had done but to 220g - no scientific reason, just finished off a packet and it was still sweet enough for us. Will try with other fruit next time.
Kerlogan's picture
5th Sep, 2018
18th Jan, 2018
This was a huge hit in the office - disappeared almost immediately with so many people going for seconds! Really easy to make and the flaked almonds on the top give this a nice texture
19th Sep, 2017
I made this for a bake sale at work and it was a big success! The mixture doesn't look like a lot but it really expands in the oven. The parts around the edges were the nicest! I used tinned peaches which was fine and frozen raspberries.
VanillaSpice81's picture
16th Aug, 2017
This was easy to make and it wasn't enough to go around so I'll make two next time! I followed the recipe except for reducing the sugar to 250g. It was sweet enough for me. I used flat peaches and cut the flesh into small chunks. The raspberries had sunk a little but was lovely when cutting the cake as the colour makes it look even better. I'd add more raspberries or other fruit next time. I think this will be nice with apricot or cherries and you could adapt the topping too. Very versatile. Delicious with tea!
30th May, 2016
Made this 2 days ago, everybody loved it, including me. Just took another one out of the oven. Great recipe.
10th Nov, 2015
Made two of these for a Coffee morning and they disappeared so quickly! Easy and delicious ! When I next make them I will use apricot halves and try other combinations. ❤️
23rd Aug, 2015
Fantastic recipe! Doubled the quantity & made two - one with peaches and raspberries and one with nectarines and raspberries. I added 150g of raspberries to each one and next time I will reduce the sugar by 50/75g as it is quite sweet but nevertheless yummy! I'm going to make a white chocolate and raspberry one as I think that'd be fab. Sooooo easy. Top marks!


2nd Aug, 2013
Can tinned peaches be used ?
18th Aug, 2013
Yeah I used them - no problem
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?