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 made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 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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lapinpatricia
10th Jul, 2009
5.05
Great easy recipe, beaufifully moist and light. I used nectarines instead of peaches and tiny strawberries. I also replaced the butter with Benecol margarine for health reasons and reduced the sugar to 250 g. It turned out perfect and plenty sweet enough. Took an hour altogether in a fan assisted oven at 160 C.
itsmesushi
7th Jul, 2009
4.05
Fantastic texture! And very easy to make! I used nectarine and blackberry - and the result is perfect! Maybe a bit too sweet for me - next time I will use less sugar.
liezeldutoit
6th Jul, 2009
2.05
I am not a huge desert fan, so not the best person to rate this. I made it to take to work. Most people liked it, but I thought it was far too rich and my Danish colleagues were not convinced. Was worth a try and certainly easy, but not a repeat performance
tastytitbits
1st Jul, 2009
4.05
This turned out perfect for me. I used nectarines instead of peaches as I prefer the smooth skin. An incredibly easy recipe that looks impressive, will definitely make it again.
dennetta
27th Jun, 2009
Fantastic! no one would believe it was so easy to make. went down very well. Cooking time 1hr10min just right for me.
ttsmum
25th Jun, 2009
looks delicious. it's got fruit in, so it must be good for me!
skelly25
23rd Jun, 2009
5.05
Nice moist cake. I used fresh apricots and cherries instead, still works well.
alison_happy
15th Jun, 2009
5.05
These were very easy to make and a big success with all. Highly recommended. Had no problem with the fan-assisted oven timings.
theconnerys
14th Jun, 2009
4.05
This is yummy, very simple to make and looks impressive and different. The fruit combination gives it a lovely moist, summery flavour. It was lovely with tea but would be nice warm with vanilla ice cream as a dessert. Next time I would reduce the cooking time slightly - gave it an hour but this was about 5-10mins too much as the sides were just a little overdone even though I covered top after 40 mins as per recipe (might be down to my oven though). Would also add a little almond extract next time too, might add another nice dimension to it.

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