Begin by preheating your oven to 325°F (165°C). Carefully butter a 9-inch (23-cm) springform pan, ensuring parchment paper at the bottom with butter. This prep sets the stage for a cake.

In the kitchen, mix the buckwheat flour, baking powder, and walnuts in a food processor until the walnuts are finely ground. Beat the butter on medium speed for about two minutes in a stand mixer with the paddle attachment until it becomes light. Add the brown sugar and beat for two minutes, or until frothy and light. Add the vanilla and molasses and beat just until combined. One egg yolk at a time, add to the mixture and beat until combined, scraping down the sides of the bowl as necessary. Stir in the cloves, cinnamon, ginger, and allspice. Move the butter-sugar blend to an additional spacious bowl.

Cleanse the stand mixer bowl, add the egg whites. Place the whisk attachment on the mixer and use medium speed to whip the egg whites until foamy. Increase the speed to medium-high and beat until the whites keep their shape after adding the salt and cream of tartar. One tablespoon at a time, gradually add the powdered sugar and beat until soft peaks form. Blend the butter-sugar combination and walnut mixture together with a rubber spatula until well combined. To lighten the batter, fold in one-third of the beaten egg whites. Next, carefully fold in the remaining whites until they are fully absorbed. Transfer to the ready pan.

Bake until it springs back to the touch around 45 minutes later. Upon cooling, release the cake from its metallic limitations, and prepare it for presentation by sprinkling with a snowfall of confectioners’ sugar.

To serve, slice the cake into wedges, each topped with sauteed peaches, caramel sauce, finished with whipped cream. This moment of serving brings together gingerbread with peaches.