Servings: Makes one 6-inch cake, serves 8 to 10

For the cake: subheading: For the cake:
Jennifer's carrot cake recipe, subbed cloves for cardamom Jennifer's carrot cake recipe, subbed cloves for cardamom
¾ c. peach purée (from 2 peaches) (instead of pineapple) ¾ c. peach purée (from 2 peaches) (instead of pineapple)
For the cream cheese frosting: subheading: For the cream cheese frosting:
150 g softened butter 150 g softened butter
200 g cream cheese, at room temperature 200 g cream cheese, at room temperature
3/4 – 1 cup (110-150 g) powdered sugar ¾ to 1 cup (110 to 150 g) powdered sugar
1/4 tsp vanilla powder ¼ tsp vanilla powder
For the filling: subheading: For the filling:
¼ c. peach puree ¼ c. peach puree
Caramelized peaches: subheading: Caramelized peaches:
2 peaches 2 peaches
3 tbsp butter 3 tbsp butter
3 tbsp light brown muscovado sugar 3 tbsp light brown muscovado sugar
 
Fresh blackberries Fresh blackberries

Put the peaches with an X in boiling water for 1 minute to loosen skins. Put in a blender or food processor and process until smooth tiny chunks
After cooked, Cut both cake layers in half with a serrated knife so you end up with four cake layers.
Put the first cake layer on a cake board or directly onto a plate or cake stand. Spread a layer of frosting on the first layer, then spread a layer of the peach puree over. Repeat this until you’ve used up all layers.
Spread a thin layer of frosting all over the cake and put in the fridge while you prepare the topping.
Caramelized peaches: subheading: Caramelized peaches:
Slice the fresh peaches. Heat the butter over medium heat in a non-reactive skillet. Add brown sugar and swirl with a wooden spoon until the sugar melts.
Add the peach slices and caramelize for 2 to 3 minutes. Let cool completely, then put them on top of the cake with blackberries.

There could be 50% more frosting  There could be 50% more frosting