Peach Melba squares

Peach Melba squares

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(75 ratings)

Prep: 10 mins Cook: 1 hr

Easy

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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Ingredients

  • 250g pack unsalted butter
    Butter

    Butter

    butt-err

    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
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 200g self-raising flour
  • 50g ground almonds
    Almond

    Almond

    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
    Peaches

    Peach

    pee-ch

    Sweet, juicy and fragrant, peaches are one of the most beautiful fruit around. Around the size…

  • 100g raspberries
    Raspberries

    Raspberry

    ras-beh-ree

    A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

  • handful flaked almonds
    Almond

    Almond

    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

Method

  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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teresahall
25th Sep, 2009
5.05
Just made this with peaches and fresh picked blackberries from the hedgerows. Lovely recipe
notmum
18th Sep, 2009
5.05
These are so simple to make and are really delicious, they only seem to take about 40 mins in my cooker but the flavours are lovely.
lapinpatricia
10th Aug, 2009
5.05
Absolutely gorgeous fruity flavours and beautifully moist. My teenagers and husband loved it so much, it was gone in a day. Easy to make too.
sarahah
7th Aug, 2009
5.05
Absolutely scrummy!! Used raspberries and nectarines. I chopped the nectarines into little pieces as I thought each cake would get more fruit in it. This is a good base cake recipe. Think next time I will try it will broken up terrys chocolate orange, a splash of orange juice and orange zest sprinkled on top instead of the fruit. Although will have to try the pineapple and coconut version mentioned above too. An hour and 10 was fine for my fan based oven.
bexatcas
4th Aug, 2009
Really nice recipe, my visitors thought it was shop bought! Next time i will cut down the sugar slightly and in my oven it does need nearer 1hr 20 - still soggy in the middle - or you could call it moist! I also used tinned peaches and frozen raspberries as i was in a hurry! Recommended to a colleague and that was a hit too. Try it, its easy and yummy, but doesnt last very long.
sarawaller
2nd Aug, 2009
5.05
delicious!!!!!!!!!!!!!!!!!!!!!!!!
sophiekitten
1st Aug, 2009
5.05
Lovely moist cake ...followed the recipe completely 1st time and then put apricots and cherries the 2nd time and both of them were really nice ...really easy...very important at this time of year with 5 children!!!
Harrysu's picture
Harrysu
22nd Jul, 2009
A slight variation to this recipe, try using tinned pineapple pieces, I am sure fresh could be used too if you prefer, with coconut! I already reduced the sugar by 50g on my first attempt but if using coconut reduce by a further 50g and add 50g coconut, sprinkle on top too prior to cooking, it is delicious, such a great dessert that you can serve warm or cold with cream/ice cream :o)
imabadpixie
15th Jul, 2009
5.05
I love Jane's recipes, and this is no exception. Very easy and not too much washing up. I used nectarines and blackberries as suggested by others as boyfriend doesnt like raspberries and nectarines were cheaper! only down side is that it did work out a little bit expensive, but who care- it looks fab and goes down very well!
Harrysu's picture
Harrysu
13th Jul, 2009
Such an easy recipe, I reduced the sugar and omitted the almonds, not keen on the almond taste, it tasted delicious a hit with my daughter too! Experimenting with pineapple and coconut next another great combination of flavours. . .

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