Yesterday’s persistant rain was the perfect climate for some lazy baking in the form of these peach melba squares from BBC Good Food’s website. I’ll admit the main motivation was to have something cakey to enjoy with a big mug of tea but I had lots of peaches and raspberries that needed using up and this recipe wouldn’t pair badly with custard either on a grey wet summers evening. The house purchase is looking like it will complete immenently so its unlikely normal service will be resumed for a little while yet as I have the joy of unpacking all my stuff that went into storage in March. A new house with new light is calling.
Peach Melba Squares
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
1 tbsp icing sugar, to finish
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, sift over the icing sugar, then cut into squares.