Name: Peach Melba squares
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 12
Cuisine: Australian
Ingredients: 250g pack unsalted butter; 300g golden caster sugar; 1 tsp vanilla extract; 3 large eggs; 200g self-raising flour; 50g ground almonds; 2 just-ripe peaches stoned, halved, then each half cut into 3; 100g raspberries; handful flaked almonds; 1 tbsp icing sugar to finish

Home
Recipes
Peach Melba squares

Peach Melba squares

Jane Hornby

Save recipe

Serves 12

Easy

Prep: 10 mins

Cook: 1 hr

A star rating of 4.8 out of 5.96 ratingsRate

loading...

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

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Classic scones with jam & clotted cream

A star rating of 4.8 out of 5.1600 ratings

Ingredients

Nutrition

Units:

MetricUS

250g pack unsalted butter
300g golden caster sugar
1 tsp vanilla extract
3 large eggs
200g self-raising flour
50g ground almonds
2 just-ripe peaches

stoned, halved, then each half cut into 3
100g raspberries
handful flaked almonds
1 tbsp icing sugar

to finish

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal385
fat23g
saturates12g
carbs43g
sugars31g
fibre2g
protein5g
salt0.22g

low

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.

Recipe from Good Food magazine, July 2009

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.8 out of 5.96 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now