Raspberry and Peach Fondant

Prep time: 25 min
Cook time: 60 min
Serves: 8

Ingredients-

• 500 g / 1lb firm yellow peaches (approx. 3-4) + 1 for garnish
• 125 g / 4 ½ oz raspberries + 50 g / 1 ½ oz for garnish
• 2 untreated yellow lemons
• 250 g / 9 oz / 2 cups T45 wheat flour + 1 tsp for the mould
• 100 g / 3 ½ oz / 1 cup almond powder
• 160 g / 5 ½ oz / ¾ cup brown sugar
• 125 g / / 4 ½ oz / ½ cup melted butter + 10 g for the mould
• 4 eggs
• 16 cl / 5 ½ fl oz ribot milk (fermented milk)
• 1 sachet baking powder
• 1 vanilla pod
• 2 sprigs rosemary
• 1 tbsp. icing sugar

Directions-

1. Prepare the dish by lightly buttering it before dusting with flour.
2. Preheat oven to 170°C / 340°F (fan assisted).
3. Wash the fruit thoroughly. Cut the peaches into thin slices of about 1 cm / 0.5 in. Extract the zest and juice from the lemons. Chop 1 sprig rosemary very finely.
4. In a large bowl, beat the eggs with the sugar. Add the melted butter, lemon juice and zest. Mix well.
5. Add the flour, vanilla, baking powder and almond powder. Stir until smooth. Add the ribot milk and finely chopped rosemary while stirring.
6. Pour 1/3 of the batter into the dish and place 1/3 of the fruit on top. Pour another 1/3 of the batter, followed by 1/3 of the fruit. Finish by pouring in the remaining batter and placing a layer of fruit on top. Sprinkle with brown sugar.
7. Bake for approximately 60 minutes. Insert the tip of a knife to check if it is done; prick in the center of the cake, it should come out a little moist.
8. Remove the cake from the oven and leave to cool before garnishing with raspberries or peach slices and a sprig of rosemary.
9. Sprinkle with icing sugar and serve warm or at room temperature, straight from the dish.

Tip: adapt the recipe according to the season and the fruit of the moment: mangoes, apricots, blueberries or strawberries...