Description
This Tinned Peach Melba Loaf is a moist and fruity bake that combines the sweet softness of peaches with the tangy brightness of raspberries. Inspired by the classic dessert, it’s comforting, nostalgic, and perfect for sharing.
Ingredients
Scale
- 1 can (400g) Tinned Peach Slices, drained and chopped
- 100g Fresh or Frozen Raspberries
- 175g Unsalted Butter, softened
- 175g Caster Sugar
- 3 Large Eggs
- 1 tsp Vanilla Extract
- 200g Self-Raising Flour
- 2 tbsp Milk
Instructions
- Preheat your oven to 180°C (160°C fan) or 350°F. Grease and line a 2lb loaf tin.
- Cream the butter and sugar together until pale and fluffy.
- Beat in the eggs one at a time, then add the vanilla extract.
- Fold in the flour gently, then stir in the milk to loosen the batter.
- Gently fold in most of the chopped peaches and raspberries, reserving some for topping.
- Pour the batter into the tin and dot the top with the remaining fruit.
- Bake for 55 to 65 minutes, or until a skewer inserted in the center comes out clean.
- Cool in the tin for 10 minutes, then transfer to a wire rack. Dust with icing sugar if desired.
Notes
- Toss raspberries in a little flour to prevent sinking.
- If the top browns too quickly, cover loosely with foil.
- Use room temperature ingredients for best results.
- This loaf can be frozen for up to a month.
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 18g
- Sodium: 95mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg
Keywords: peach melba loaf, tinned peach dessert, raspberry loaf cake, easy fruit loaf, afternoon tea bake