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
Ingredients
- 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
Method
- Preheat oven to 170°C/340°F/Gas Mark 3.
- 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.
- 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.
- 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.
