PEACH MELBA SQUARES

Peach Melba squares image

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

Provided by Jane Hornby

Time 1h10m

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 385 calories, Fat 23 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 31 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.22 milligram of sodium