Name: Peach melba cakes
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Ingredients: 90 gram butter, softened; 1 vanilla bean, cut in half lengthways, seeds scraped; 1/2 cup (110g) caster (superfine) sugar; 2 eggs; 1 cup (150g) self-raising flour; 2 tablespoon milk; 3/4 cup (180ml) thickened (heavy) cream; 2 medium peaches (300g), sliced thinly; 1 1/2 tablespoon flaked almonds, toasted; Raspberry sauce; 1 cup (150g) frozen raspberries; 1/4 cup (55g) caster (superfine) sugar

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!

Makes 6

Prep

30M

Cook

45M

Total

1H 15M

Ingredients

90 gram butter, softened

1 vanilla bean, cut in half lengthways, seeds scraped

1/2 cup (110g) caster (superfine) sugar

2 eggs

1 cup (150g) self-raising flour

2 tablespoon milk

3/4 cup (180ml) thickened (heavy) cream

2 medium peaches (300g), sliced thinly

1 1/2 tablespoon flaked almonds, toasted

Raspberry sauce

1 cup (150g) frozen raspberries

1/4 cup (55g) caster (superfine) sugar

Method

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.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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