Peach Melba squares

Peach Melba squares

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(75 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
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  • 250g pack unsalted butter



    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



    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.

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Comments, questions and tips

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16th Mar, 2015
Great recipe. After reading the various comments I used 3 medium sized fresh peaches (peeled), cut the sugar back to 250g and upgraded to a whole punnet of fresh raspberries. I also added 1/2 teaspoon of almond essence. Someone commented that the sides of their slice rose so much that all the fruit slid into the middle. I thought this had happened to me too but it turned out the fruit was still there, buried under the puffy edges. It all settled down as it cooled. I think it probably needed another 5 mins in the oven but I took it to a BBQ and literally every person who tried it asked for the recipe so obviously it didn't matter!
Tiffany1983's picture
21st Feb, 2015
This is a definite crowd pleaser! I made a batch for our NCT ante natal class and all the other mummies and daddies to be loved it! Very tasty :) I used fresh raspberries and tinned peaches. The tray I used was a bit bigger than what was recommended, however this meant I could cut it into more squares. I didn't use flaked almonds as not keen on the texture but did use the ground almonds. If I make it again I'd probably add in some more raspberries (a whole 150g tub). This recipe could be easily adapted for other fruits too :)
shilpatij's picture
21st Nov, 2014
I made this for my Art Club and there wasn't a piece left! I used tinned peaches and ground the almonds myself and the result was delicious. Will have to make this again - soon!
talltone's picture
25th Oct, 2014
Like others, I used tinned peaches and frozen raspberries and it turned out very well.
26th Sep, 2014
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!
14th Jul, 2014
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.
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!
14th Jan, 2014
Great cake and easy to make. I made it for a family party. The whole family loved it !
9th Oct, 2013
These are just beautiful and so so easy to make! *****


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