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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Harrysu's picture
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. . .
10th Jul, 2009
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.
7th Jul, 2009
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.
6th Jul, 2009
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
1st Jul, 2009
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.
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.
25th Jun, 2009
looks delicious. it's got fruit in, so it must be good for me!
23rd Jun, 2009
Nice moist cake. I used fresh apricots and cherries instead, still works well.
15th Jun, 2009
These were very easy to make and a big success with all. Highly recommended. Had no problem with the fan-assisted oven timings.
14th Jun, 2009
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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