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Peach Melba squares

Peach Melba squares

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Rating: 5 out of 5.82 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 12

This traybake can be mixed
together in no time and is simple to slice and
transport

Nutrition: per serving
HighlightNutrientUnit
kcal385
fat23g
saturates12g
carbs43g
sugars31g
fibre2g
protein5g
low insalt0.22g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, July 2009

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Overall rating

Rating: 5 out of 5.82 ratings
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