Peaches and cream salted caramel cake

1. Preheat the oven to 180 C, gas mark 4. Grease 3 x 20cm round cake tins and line the bases with baking parchment. Using electric beaters, cream the butter and sugar in a large bowl for 2-3 minutes until light and fluffy. In a jug, lightly whisk together the eggs, milk, vanilla extract and lemon juice; slowly pour 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; bake for 18-20 minutes until the cakes are golden and a skewer inserted into their centres 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 for 5 minutes; set aside to cool.

3. Mix the sea salt with the remaining caramel sauce; set aside. In another bowl, whisk the cream, vanilla and icing sugar to soft peaks. Set aside a few nuts. Halve the caramel, cream and remaining nuts; divide the peaches into 3 piles. Set them all next to you ready for assembly.

4. Put 1 sponge on a plate. Top with ½ the caramel and pecans, and 1/3 of the peaches; spoon over ½ the cream. Put the second sponge on top, then the remaining caramel and pecans, another 1/3 peaches and the remaining cream. Put the last sponge on top, dust with icing sugar, pile the remaining peaches in the centre and scatter with the reserved nuts.