Peach Melba squares

Peach Melba squares

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(79 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 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.

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Comments, questions and tips

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9th Oct, 2013
These are just beautiful and so so easy to make! *****
8th Oct, 2013
Absolutely amazing cake, easy to make and moist and full of flavor.
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.
30th May, 2016
Agreed, fresh is always best were possible.
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.
18th Aug, 2013
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!
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?
1st Aug, 2013
Made these for my knit and natter group - loved by all ...
6th Mar, 2013
Made these for a cake sale, really really yummy and went down a treat!
6th Feb, 2013
Oh my goodness!!! These are just divine. My flatmate and I made these tonight and I'm positive they won't last long.


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