Peach Melba squares

• pack unsalted butter↗250g g
• golden caster sugar↗300g g
• vanilla extract↗1 tsp tsp
• large eggs↗3
• self-raising flour↗200g g
• ground almonds↗50g g
• 2 just-ripe peaches↗

  stoned, halved, then each half cut into 3

• raspberries↗100g g
• handful flaked almonds↗
• icing sugar↗1 tbsp tbsp

  to finish

Step-by-step instructions

1. 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.

2. 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.