Killer Recipe: Peach Melba Slice

I love this recipe because it is so fresh and versatile, the mix is a good base for all types of fresh fruit, I look forward to experimenting with apple, rhubarb and pear as the seasons change. Plus - no creaming of butter and sugar, a real winner!

INGREDIENTS

• 250g pack unsalted butter
• 1.5 cups golden (or raw) caster sugar
• 1 tsp vanilla extract
• 3 large eggs
• 1 2/3 cups self-raising flour
• 1/2 cup ground almonds
• 2 just-ripe peaches, stoned, halved, then each half cut into 16 slices (just do the best you can!)
• 120g punnet raspberries
• handful flaked almonds
• 1 tbsp icing sugar, to finish

METHOD

1. Heat oven to 180C.
2. Line a lamington tin or similar with baking paper, about 20 x 30cm (if you scrunch up the baking paper before fitting it to the pan it will fit nicely without jumping out).
3. 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.
4. Tip the mix into the tin, then lay the peach slices evenly on top – that way each square of slice will have a bite of fruit. 
5. Scatter the raspberries and almonds over, then bake for 1 hr (approx, I actually find 35min is enough in my current oven, so keep watch). Test with a skewer: the middle should have just a tiny hint of squidginess, which will firm up once the slice cools. 
6. Cool in the tin for 20 mins, sprinkle with icing sugar, then cut into squares.

Adapted from: http://www.bbcgoodfood.com/recipes/11266/peach-melba-squares