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Recipe by Barney Desmazery

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1. Heat the oven, line the tins and make the sponge base as described in the first recipe, but do not divide it between the tins just yet. Halve and stone the peaches, then cut each half into 4. Toss the peaches with the sugar, then arrange in a single layer in one of the tins. Tip half the cake mix over the peaches and the other half into the second tin. Bake for 20-25 mins until cooked and golden - the tin containing the peaches may take 5-10 mins longer than the other. Leave to cool on a wire rack while you make the filling.
2. Whisk the clotted cream with the sugar and vanilla until stiff. Spread this over the plain sponge, then carefully top with the peach sponge.

Per serving

658 kcalories, protein 7g, carbohydrate 64g, fat 43 g, saturated fat 26g, fibre 1g, salt 0.94 g

Latest comments and suggestions

• Barry

  25 June 2008

  Barry commented on this recipe

  where is the first recipe? whisk clotted cream? until stiff? just how much stiffer do you want clotted cream to be? of course perhaps its not real Cornish clotted cream then? even Devon clotted is just as stiff.

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• Recipes

  29 June 2008

  Recipes rated and commented on this recipe

  

  Made this for a family party and it went down well. Turned out perfectly despite the worry! A real treat!

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• Janey cakebread

  26 July 2008

  Janey cakebread commented on this recipe

  I have made this 4 times already and it is the easiest and most delicious cake i have made this year. Everybody is hugely impressed at work and seems to think i am Mary Berry herself. Even if you usually fail with this cakes i can guarantee success. Well done good food- keep them coming.

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• Rachel

  04 August 2008

  Rachel commented on this recipe

  Very easy to make but end result looks fantastic definatly worth making if you are out to impress!

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• Moosie Moo

  10 August 2008

  Moosie Moo commented on this recipe

  I wanted something a bit different for a family tea and this fitted the bill perfectly. I did a trial run a couple of days beforehand and my eldest son couldn't get enough of it. The cake I made for the day turned out even better than the first one and went down really well. A very easy to make, lovely cake. I'll be making this again.

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• Carolyn

  24 August 2008

  Carolyn commented on this recipe

  Urgent I need this for today Where is the first recipe

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• j74al

  31 August 2008

  j74al commented on this recipe

  The first recipe is the "Classic Sponge Recipe." This looks yummy...

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• j74al

  26 November 2008

  j74al rated and commented on this recipe

  

  Made this for a family tea, went down really well. Added raspberry jam to the filling for a "peach melba" flavour. Only problem was the layer with the peaches wasn't cooked enough when I turned it out, so finished it off with 1 min blasts in the microwave. Have since done the peach topping as a dessert with ice cream... yum!

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Ingredients

• 200g soft butter , plus extra for greasing
• 200g self-raising flour
• 1 tsp baking powder
• 200g golden caster sugar
• 4 eggs
• 2 tbsp milk

FOR THE PEACH TOPPING

• 3 ripe peaches
• 85g light brown sugar

FOR THE FILLING

• 2 x 116g tubs clotted cream
• 2 tbsp golden caster sugar
• 1⁄2 tsp vanilla extract

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Difficulty and servings

Cuts into 8 slices

Preperation and cooking times

Prep 35 mins

Cook 20 mins

Ingredients

• 200g soft butter , plus extra for greasing
• 200g self-raising flour
• 1 tsp baking powder
• 200g golden caster sugar
• 4 eggs
• 2 tbsp milk

FOR THE PEACH TOPPING

• 3 ripe peaches
• 85g light brown sugar

FOR THE FILLING

• 2 x 116g tubs clotted cream
• 2 tbsp golden caster sugar
• 1⁄2 tsp vanilla extract

Per serving

658 kcalories, protein 7g, carbohydrate 64g, fat 43 g, saturated fat 26g, fibre 1g, salt 0.94 g

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