Classic scones with jam & clotted cream
You can have a batch of scones on the table in 20 minutes with Jane Hornby's storecupboard recipe, perfect for unexpected guests
Peach Melba squares
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 12
Skip to ingredients
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
- STEP 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.
- STEP 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.
