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!

  • 30 mins preparation
  • 45 mins cooking
  • Makes 6
  • Print


Peach melba cakes
  • 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
  • 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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