Recipe: Peach Melba squares
Peach Melba squares

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

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.

PER SERVING

385 kcalories, protein 5g, carbohydrate 43g, fat 23 g, saturated fat 12g, fibre 2g, sugar 31g, salt 0.22 g