Peach Melba squares

400 kcal or less almond almonds baking recipes butter cake easy bake egg eggs for a crowd fruit cake golden caster sugar icing sugar over an hour peach peach and raspberry cake peaches raspberries raspberry self-raising flour tray bake traybake vanilla extract

N/A

Source

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

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.