Peach Melba Cake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A moist cake studded with fresh peaches and raspberries, topped with powdered sugar. Made in one bowl for easy preparation, this tender cake brings summer fruit flavor to any dessert table.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 cup + 2 Tablepsoons unsalted butter
- 1 1/3 cups light brown sugar (packed)
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 1/2 cups + 2 Tablespoons self-raising flour (spooned and levelled *or see Note 1 below for DIY substitute)
- 6 Tablespoons ground almonds
- 1/4 teaspoon salt (omit if you used salted butter)
- 2 fresh peaches (ripe, but firm, cut into 12 large wedges (peeled or not, as you like))
- 3 1/2 oz. fresh raspberries
- 1/4 cup flaked almonds
- Icing/Confectioners' sugar
At a glance
PER SERVING · TIME 65M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 48m
- Sodium
- 224mg
- Total sugar
- 36g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 115mg
- Calcium
- 86mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 224MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.