Quick & Easy

Peach melba cakes

These summery peach melba cakes are the perfect dessert for the warmer nights - creamy, fruity cakes drizzled in a divine raspberry sauce!
desserts in a jar recipes
1H 15M


Raspberry sauce


1.Preheat oven to 180°C. Grease six 1-cup (250ml) straight-sided glass jars.
2.Beat butter, vanilla seeds, sugar, eggs, sifted flour and milk in a small bowl with an electric mixer on low speed until ingredients are combined. Increase speed to medium; beat until mixture has changed to a paler colour. Drop ¹⁄³ cup of the mixture into jars.
3.Place jars in a large baking dish. Pour boiling water into baking dish until water comes halfway up sides of jars. Bake about 40 minutes. Remove jars from dish; cool cakes in jars.
4.Meanwhile, make raspberry sauce: Heat raspberries and sugar in a small saucepan over low heat for 2 minutes or until sugar dissolves. Increase heat to medium; cook, stirring, for 2 minutes or until raspberries start to break down and sauce thickens. Cover; refrigerate 30 minutes or until cold.
5.Whip cream in a small bowl until soft peaks form.
6.Top cold cakes evenly with raspberry sauce, then dollops of cream, peach slices and almonds.

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