This is an end of summer take on a Victoria sandwich, using peaches and mascarpone instead of jam and cream. Rose and lemon drizzle keeps the cake moist and rich, while pistachios add colour and a luxurious crunch.

1. Preheat oven to 160°C (fan), gas 4. Grease and line 2 x 8-inch (20cm) sandwich tins.

2. Cream butter and sugar until very light and fluffy. Beat in 3 of the eggs carefully, beating in between each egg to stop the mixture curdling. Fold in the rest of the ingredients, adding the milk a little at a time until the batter is a stiff dropping consistency.

3. Divide equal amounts into the baking trays and bake in the centre of the oven for approximately 25 minutes – until golden and springy to the touch.

4. While the cake is baking, make the drizzle by adding all the ingredients into a small pan and heating to a simmer. Once the cake is baked but still hot, prick with a cocktail stick and brush the drizzle over the cake (this helps the sponge absorb the drizzle). Leave to cool.

5. Whip the vanilla, mascarpone and icing sugar until the mascarpone thickens (be careful not to over whip or it will split). Once the cake is cool, spread the bottom layer with jam and then the mascarpone, spoon on the peaches and sandwich with the top layer of cake. 

6. Decorate with chopped, toasted pistachios and dried rose petals.

Shot on location in Jo Arnell’s glorious garden in Woodchurch, Kent. Find out more about her gardening courses and workshops at hornbrookmanor.co.uk