Peach melba icebox cake
Serves 8
Easy
Prep:
Cook:
plus 6 hrs chilling
Make this easy no-bake cake – known as an ‘icebox’ cake because you chill it in the fridge. It’s a real no-effort treat and perfect for a make-ahead menu
Skip to ingredients
Units:
- 200g full-fat soft cheese
- 100g icing sugar
- 2 tsp vanilla extract
- 600ml double cream
- 200g digestive biscuits
- 2 tbsp toasted flaked almonds
For the raspberry sauce (optional)
- 200g fresh or frozen raspberries
- 50g icing sugar
- 1 tbsp lemon juice
For the fruit filling
- 4 ripe yellow peachesstoned and cut into thin wedges (or 2 cans of sliced peaches, drained; see tip), plus extra to serve
- 200g raspberriesplus extra to serve
Nutrition: Per serving
- kcal683
- fat54g
- saturates31g
- carbs41g
- sugars30g
- fibre4g
- protein6g
- salt0.57g
Method
step 1
To make the sauce, put the berries, sugar and lemon juice in a small pan over a low-medium heat and bring to a simmer, stirring often. Cook for 6-8 mins until thickened and the berries have broken down. Leave to cool, then chill until needed. If you prefer not to make your own sauce, use 75g raspberry jam instead.
step 2
Beat the soft cheese in a bowl to loosen, then whisk in the sugar and vanilla until smooth. In a separate bowl, beat the cream to soft peaks, then gently fold the whipped cream through the soft cheese mixture.
step 3
Spread a thin layer of the cream mixture over a rectangular baking dish (about 20 x 25cm; a glass dish is nice so you can see the layers). Arrange a layer of digestive biscuits on top, breaking them to fit as needed, then spread over another layer of cream. Spoon over a layer of peaches, a few spoonfuls of the cooled berry sauce or jam and some fresh raspberries. Repeat this again so everything is used up, finishing with a layer of cream. Cover and chill for 6 hrs until the biscuits soften and turn slightly cakey. Serve topped with extra peach slices and raspberries and the flaked almonds.
