As I sit here in my winter jammies, huddled against the radiator while listening to the rain fall outside my window, I wonder if I’ve missed the boat on sharing this incredible summer bake?

The day I trialled the recipe was glorious. Think wall-to-wall sunshine, a warm breeze and bright blue skies. While I doubt we’ll be experiencing weather like that again anytime soon, there might still be time to sample the delights of this delectable sweet treat. However, if autumn is more your thing anyway, I suspect you could substitute plums for peaches in order to keep things seasonally appropriate.

The real beauty of this recipe is that it looks far more complicated than it is. The batter itself is simple enough, the caramel comes from a jar, and then it’s really just a question of toasting, whisking and slicing the various fillings before assembly. For me, the most laborious part is having to make three cakes using only two tins, but it’s definitely worth the extra 20 minutes it takes me to bake that final layer.

As with most things that involve salted caramel, the cake tastes ridiculously good. If I was ever going to employ the word ‘amazeballs’ on this blog, it would be to describe this bake.    

You will need:

• 250g unsalted butter, softened, plus extra for greasing
• 250g golden caster sugar
• 4 eggs
• 4tbsp whole milk
• 1tsp vanilla extract
• 1 tbsp lemon juice
• 320g jar caramel dipping sauce
• 250g self-raising flour
• 1/2 tsp salt
• 60g pecan halves, roughly chopped
• 1/2 tsp sea salt
• 300ml double cream
• 1tsp vanilla extract
• 1tbsp icing sugar, plus extra for dusting
• 4 peaches, sliced

1. Preheat the oven to 180C, gas mark 4. Grease and line 3 x 20cm round cake tins. Cream the butter and sugar in a large bowl until light and fluffy. In a jug, lightly whisk together the eggs, milk, vanilla extract and lemon juice. Slowly pour this mixture into the creamed butter and sugar, beating until combined.

2. Gently beat in 2 tbsp caramel sauce, then the flour and salt. Divide between the tins and bake for 18-20 minutes until the cakes are golden and a skewer inserted comes out clean. Remove from the oven and let them cool in their tins on a wire rack. Toast the pecans on a baking tray in the oven {or in a dry frying pan on the hob} for three to five minutes. Set aside to cool.

3. Mix the sea salt with the remaining caramel sauce and set aside. In another bowl, whisk the cream, vanilla and icing sugar to soft peaks {mine is a little over done in these pictures}. Set aside a few nuts. Halve the caramel, cream and remaining nuts and finally divide the peaches into three piles. Set them all next to you, ready for assembly.

4. Put 1 sponge on a plate. Top with half the caramel and pecans, and a third of the peaches before spooning over half the cream. Put the second sponge on top and repeat this process. Finally, place the last sponge on top, dust with icing sugar, pile the remaining peaches in the centre and scatter with the reserved nuts.

What have you been baking lately? Personally, I’m looking forward to foraging for blackberries soon as they’re probably my favourite fruit to bake with.

Love Audrey xxx