Peach Melba Squares

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

• Cooking Time Prep 10 mins
  Cook 1 hr
• Skill Level Easy
• Servings Serves 12

Nutrition per serving

• Kcalories

  385

• Protein

  5g

• Carbs

  43g

• Fat

  23g

• Saturates

  12g

• Fibre

  2g

• Sugar

  31g

• 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

Directions

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.

Categories: Cakes & Baking, Fruit