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Peach Melba squares

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
  • Serves 12
  • Easy
  • Calories 385
  • Carbohydrates 43
  • Saturated Fat 12
  • Sugar 31
  • Protein 5
  • Fat 23
  • Fibre 2
  • Salt 0.22

Nutrition per serving

  • Calories 385
  • Carbohydrates 43
  • Saturated Fat 12
  • Sugar 31
  • Protein 5
  • Fat 23
  • Fibre 2
  • Salt 0.22

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

  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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