Classic Peach Melba

Classic Peach Melba Classic Peach Melba

We used SuperValu essentials rectangular roasting tin (34.5 x 24 x 5.5cm). No need to line the tray, just brush with Rapeseed Oil. You can also use tinned peaches as a quick and easy alternative.

12 people 25 minutes 10 minutes


  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 2 - Fresh Egg
  • 250 g Greek Yoghurt
  • 240 g Plain Flour
  • 80 ml Rapeseed Oil
  • 1 tub SuperValu Mini Meringue Shells
  • 4 - SuperValu Peach
  • 1 punnet SuperValu Raspberries
  • 200 g SuperValu Sugar
  • 1 tsp Vanilla Essence


  1. Preheat oven to 170°C/340°F/Gas Mark 3.
  2. Grease a deep tin the same size as a baking tray with rapeseed oil. Plunge peaches in boiling water and leave for about 4 minutes and remove the skin.
  3. Combine all the dry ingredients in one bowl. In a separate bowl combine all the wet ingredients. Add the wet to the dry ingredients, and gently fold together.
  4. Quarter the peaches and remove the stone, top the cake mix with mini meringues, peaches and raspberries. Cook for 22 minutes or until skewer comes out clean.
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