Saturday, 9 November 2013

Peach Melba Squares

Peach Melba Squares

Peach Melba squares are a quick and easy tray bake that won't disappoint. These peach sponge squares have a nice delicate flavour from the ground almonds with a wonderfully light sponge. You can optionally use flaked almonds and or raspberries to add even more flavour. Drain and slice a tin of peaches or if you have time use fresh juicy peaches. Arrange the peaches so that there's a bite for every portion. You will have to check and cover the sponge after around 25 minutes to prevent burning. Allow to cool in the tin after baking before turning out. I got 20 portions using the original recipe, this recipe has been doubled up for bigger occasions.

Peach Melba Squares (scaled up x 2 from original recipe)

500g unsalted butter
500g caster sugar
2 teaspoon vanilla extract
6 large eggs
400g self raising flour, sieved
100g ground almonds
Tin of peaches drained and sliced
Flaked almonds to scatter and or fresh raspberries
Dusting of icing sugar to finish

Preheat oven to 180°C (check @ 25 minutes for covering)
1st job.... leave your peaches to drain... now onto the bake...

Lightly grease and line a baking tray with baking parchment. Gently melt the butter then allow to cool for 5 minutes. Add the sugar, eggs and vanilla extract, beat until smooth.

Fold and stir in the sifted flour and ground almonds until smooth, spread evenly in the prepared baking tin. Place the sliced peaches slightly spaced apart so that each portion has peaches.  Bake for around 45 minutes, place foil over the top of the sponge for the last 15 minutes to prevent burning.Once baked leave in baking tin for 30 minutes then tip out and allow to cool completely then dredge with icing sugar.

If you want to use raspberries or flaked almonds then sprinkle over sponge after placing the peaches on top.


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