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

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
MPU 2

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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