Peach Melba squares

Peach Melba squares

  • 1
  • 2
  • 3
  • 4
  • 5
(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
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.
23rd Oct, 2012
Made this cake exactly to recipe but used well drained tinned rhubarb and tinned strawberries. It was absolutely devine! Very easy to do..minimum effort..for an overload of compliments :) Will also try with different fruit combinations as suggested by others. ♥ I did use the foil trick to stop the edges burning though, and it was perfect.
22nd Oct, 2012
Great base recipe - you can add any fruit to the top. I made the original with raspberries and tinned peaches and it was lovely and soft and light. Then I was going to a dinner party and I was asked to make dessert. I made the base recipe, added ginger extract into the mix and then topped with tinned pears and drizzled over homemade butterscotch sauce before sticking it in the oven. It was amazing. All the butterscotch sank to the bottom of the cake and made it lovely and sticky! Served warm with vanilla ice cream and extra heated up butterscotch sauce! Wowee! PS I cooked mine at the top of my oven for 40mins and it was done.
18th Oct, 2012
Easy enough to do but way too much sugar making this cake unpleasant - would not recommend as is.
6th Sep, 2012
I made this recipe exactly according to the ingredients given and it was just perfect! Delish both hot and cold! I did use frozen raspberries (didn't bother defrosting them first) and it seemed to make no difference at all! Thoroughly recommended!
5th Sep, 2012
Delicious! I used cranberries and chopped peanuts instead of the raspberries and the almond flakes. Very easy to do!
4th Sep, 2012
Very moist and was perfect for feeding a crowd! Using 50 grams less sugar is fine, still plenty sweet. Would definitely make again, 5 stars :)
27th Aug, 2012
Really nice and indeed very, very easy. Cut it into 16 which still made nice portions.
23rd Aug, 2012
this is in the oven as we speak ... went to check on it and some of it had overflowed in my oven.... my own fault really should have put it on a tray before putting in oven , also maybe my tin wasnt deep enough ??? Have just covered it in foil at 30 mins, was a bit coloured round the edge, so will give it another 15 mins then maybe turn oven down a bit, will rate when its ready, cant wait to try it
18th Aug, 2012
This cake is absolutely delicious, easy to make and impressive to look at. I found I only needed just under half the sugar as it was sweet enough. Have made twice in the last week!
13th Aug, 2012
Delicous. I made mine in a loaf tin, without the ground almonds (as I didnt have any!) instead I just added in the equivilant in flour. Very easy to prepare and cooked in the time stated above, didn't feel the need to add icing sugar on top as its a very sweet cake already...went down very well with all the big and little girlies who ate it up!


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
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?