PEACH MELBA CAKES

Prep time 30 mins Cooking time 45 mins Makes 6

INGREDIENTS

90g butter, softened

1 vanilla bean, cut in half lengthways, seeds scraped

110g cup caster (superfine) sugar

2 eggs

1 cup (150g) self-raising flour

2 tbsp milk

180ml thickened (heavy) cream 2 medium peaches (300g), sliced thinly 1½ tbsp flaked almonds, toasted RASPBERRY SAUCE

150g frozen raspberries

¼ cup (55g) caster (superfine) sugar

METHOD

Preheat oven to 180°C. Grease six 1-cup (250ml) straight-sided glass jars.

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.

Place jars in a large baking dish. Pour boiling water into baking dish until water comes halfway up sides of jars. Bake about 40 mins. Remove jars from dish; cool cakes in jars. Meanwhile, make raspberry sauce. Heat raspberries and sugar in a small saucepan over low heat for 2 mins or until sugar dissolves. Increase heat to medium; cook, stirring, for 2 mins or until raspberries start to break down and sauce thickens. Cover; refrigerate 30 mins or until cold.

Whip cream in a small bowl until soft peaks form.

Top cold cakes evenly with raspberry sauce, then dollops of cream, peach slices and almonds.