16:43 | Posted by Nim Headland | Category

Peach Melba Torte

It's peach season! Hurrah! I love peaches.

Anyway, peaches have been the theme of my cooking this week, and I started with this recipe from Good Food online. They call this traybake "Peach Melba Squares" which I think is uninspiring. Really it's a sort of torte, as it contains ground nuts to make it dense and moist. I think this would make a fabulous dessert as well as something snacky to munch with a cup of tea. I'm not much of a baker, but this is foolproof, delicious and so pretty.

Right. Get yourself:

250g unsalted butter
300g golden caster sugar
1 tsp vanilla extract (not essence, please!)
3 large eggs, free range blah blah blah
200g self raising flour
50g ground almonds
2 ripe peaches, stoned halved and sliced.
100g raspberries
A small handful of flaked almonds
Icing sugar (optional)

So, butter and line a deep sided baking tray or small roasting tin (about 20 x 30cm) and wack the oven on at 160C or gas 4 (180C if it's not fan)

Melt your butter over a gentle heat in a large saucepan, and cool for 5 mins. Then add the sugar, vanilla and eggs and mix until smooth with a wooden spoon. Stir in the flour, almonds and a 1/4 tsp of salt.

Tip the mixture into the greased and lined tray, and lay the peach slices on the top, making sure every slice of torte gets a bit of peachy goodness. Scatter over the raspberries and flaked almonds, and pop into the oven to bake for 40 mins. After 40 mins, cover with tinfoil and return to the oven for another 20 mins. The middle should have a teeny big of squiginess which will firm when the cake cools. Remove from the oven and cool in the tin for 20 mins before carefully removing to a cooling rack. Dredge with icing sugar, slice and serve warm as a dessert with a good vanilla ice cream, or store and eat with a cup of tea for elevenses. Makes a great picnic or lunchbox addition too!


jms said...

this sounds really yummy.
I'm going to have lots of figs soon, could I use them in something like this instead of the peaches, maybe?
joy xx

Nimlet said...

I reckon it would be delish with figs. Maybe use some walnuts instead of flaked almonds, and glaze the top with honey?

The nicest fig recipe I ever had was in Tuscany, they stuffed them with buffalo mozzarella, wrapped them in parma ham and drizzled them with honey. They were beautiful! Also my canteloupe salad is amazing when you substitute the melon for quartered figs :-)

Nim x

jms said...

ok thanks, I'm not sure about the ham and mozarella as rog cant eat cheese, but I'll give the walnuts a go, maybe, and let you know. the figs'll be ready in a couple of weeks, methinks.

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