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1
Set oven to 350 degrees.
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2
Position oven rack in lower one-third of the oven.
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3
Butter and flour an 8-inch square baking pan.
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4
In a bowl, combine flour, baking powder, 1/4 tsp ginger, 1/8 tsp nutmeg and salt; set aside.
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5
In a large bowl, WHISK together eggs, half and half cream, 6 Tbsp butter, lemon zest and vanilla until combined (butter will stay lumpy).
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6
Stir in 1 cup sugar until combined.
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7
Stir in the flour mixture, just until combined.
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8
Pour the batter into prepared baking pan.
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9
Bake for 35 minutes, or until cake is light golden, and tests done.
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10
Cool in the pan on a rack for 5 minutes.
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11
Remove from pan; cool completely on a rack.
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12
In a large non-stick skillet, melt the remaining butter over medium heat.
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13
Add the peaches, cardamon, remaining sugar, ginger and nutmeg; cook, stirring often until slightly softened (about 5-7 minutes).
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14
Transfer to a bowl; refrigerate until cooled (about 15-20 minutes).
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15
In a bowl, beat the whipping cream with the 2 tbsp icing sugar until stiff peaks form.
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16
To assemble the cake: cut cake into 9 squares.
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17
Cut each square in half horizontally.
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18
Top each cake bottom with about 1-1/2 Tbsp whipped cream, and 4 peach wedges.
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19
Pour some pan juices over.
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20
Place the cake top over, and garnish each with about 1-1/2 Tbsp whipped cream.
