Makes one 8-inch layer cake, serves 12

CAKE

Ingredients

2 cups Measure for Measure King Arthur Gluten Free Flour (285 grams)

3/4 cup packed dark brown sugar (5 1/2 ounces; 158 grams)

1/2 cup granulated sugar (5 1/2 ounces; 158 grams)

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1 1/2 teaspoons ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

3/4 cup avocado oil (5 1/4 ounces; 148 grams)

4 large eggs (out of shell, about 8 ounces; 226 grams)

1/3 cup water (2 2/3 ounces; 75 grams)

1 teaspoon vanilla extract

Heat the oven and prepare the pan. Preheat oven to 350° Grease two 8” round pans with nonstick cooking spray and set aside. (Makes 24 cupcakes)

Make the batter. Whisk together the flour, sugars, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and clove. Add the oil, eggs, water, and vanilla extract. Whisk until smooth.

Divide the batter evenly between the two prepared pans.

Bake until set. Bake until golden brown. A toothpick inserted into the center of the cake should come out clean, about 25 - 30 minutes.

Allow cake to cool in the pan. 

FROSTING

2 cups (454g) heavy cream

1/2 cup (113g) mascarpone cheese

1/4 to 1/2 teaspoon almond and vanilla extract

2/3 cup (74g) confectioners' sugar

Combine the heavy cream and mascarpone in a large bowl and whisk at low speed until the mixture is smooth and slightly thickened. Slowly add the flavor and confectioners’ sugar. Increase the speed to medium-high and whisk until medium peaks form.

FILLING

1 can of peach halves in juice 

Put the peaches (without the juice) in a blender or food processor and process until smooth.

ASSEMBLY

1. Cut both cake layers in half with a serrated knife so you end up with four cake layers.

2. 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.

3. Spread a thin layer of frosting all over the cake and put in the fridge while you prepare the topping.

TOPPING

Caramelized peaches

3-4 fresh peaches

8 tbsp butter

1/4 cup brown sugar

Fresh blackberries

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 2-3 minutes. Let cool till lukewarm, then put them on top of the cake with blackberries.