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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20th Aug, 2011
Has anyone made this with egg replacer?
16th Aug, 2011
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.
mollymango's picture
14th Aug, 2011
Made these for my sick uncle, who has trouble swallowing. They were soft and moist, perfect for him! They also tasted delicious. Lovely warm or cold. They were very sweet though, so a small amount at a time would do :)
8th Aug, 2011
made this with nectarines and blueberries and was delicious!
8th Aug, 2011
I ve used just peaches since we do not raspberries but it was still delicious. Mine was ready in 35mins but my fault since I put it in the oven after i had cooked pizza so the oven was very hot.
2nd Aug, 2011
This is really easy and very tasty. It's quite gooey so at first I was a little worried it was undercooked, but I think it's just the fruit as there is no unbaked floury taste, just yummy mushy peach and raspberry! Taking some to work tomorrow to show off!! Thanks for a great recipe!
24th Jul, 2011
Not my fave recipe but everyone who's had them absolutely loves them and can't get enough! Sweet with a slightly tangy kick. I find it tastes best with custard after trying both cream and custard.
8th Jul, 2011
This quite honestly is simply divine. I used pears instead of peaches and it worked really well.
19th Jun, 2011
Lovely moist cake adapted it to be gluten free by using Dove SR Flour and a teaspoon of baking powder and 3 eggs plus an egg yolk, (instead of 3 eggs) gluten free flour works really well with this cake as the fruit makes it really moist. I used well drained tinned peaches and defrosted frozen raspberries to keep the cost down.
16th Mar, 2011
This traybake is absolutely delicious!! I've made it several times now with great success. Fab!


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