• Preheat the oven to 350°F (175°C) and grease the bottom of 2 seven inch round spring form pans. Wrap the bottom of the pans with foil if your pans leak a little.
• Divide the peach wedges between the pans, arranging them in a layer across the bottoms.

Make the caramel

• Combine sugar and water in a saucepan over medium heat. Stir only until the sugar has dissolved and stop stirring once it boils. Cook, swirling occasionally, until the sugar has slightly browned. Immediately divide between the two pans, pouring over the peaches.
• Whisk together the millet flour, tapioca starch, oat flour, psyllium, baking powder, baking soda and salt.
• In a large bowl, beat the softened butter, granulated sugar and brown sugar for 3–4 minutes, until lighter in colour and fluffy. Beat in the eggs and stir in the milk youghurt and vanilla.
• Stir in the dry ingredients and mix until there is no loose flour.
• Pour the batter over the peaches and spread it into an even layer.
• Bake for 50 to 55 minutes until the centre is set and an inserted toothpick comes out without wet batter.
• Remove the cake from the pan after about 10 minute. If you would like more caramelization on top ... place the cakes on a parchment lined baking tray and grill the top for 1 to 2 minutes, watching carefully.
• This cake is best served warm.