Peach Melba squares
By Jane Hornby
This traybake can be mixed
together in no time and is simple to slice and
transport
-
Prep:10 mins
Cook:1 hrs
- Serves 12
- Easy
Nutrition per serving
-
kcal 385
-
fat 23g
-
saturates 12g
-
carbs 43g
-
sugars 31g
-
fibre 2g
-
protein 5g
-
salt 0.22g
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
Method
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.
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.
