Emile Henry's Raspberry, Peach, Lemon, and Rosemary Fondant Cake

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Yield: 8 servings Ingredient 500 grams firm yellow peaches (about 3-4) + 1 for garnish 125 grams raspberries + 50 grams for garnish 2 organic yellow lemons 250 grams cake & pastry flour + 1 teaspoon for the mold 100 grams of almond flour 160 grams brown sugar 125 grams melted butter + 10 grams for the mold 4 eggs 160 mL buttermilk 11 grams (1 tablespoon) baking powder 1 vanilla pod 2 sprigs of rosemary 1 tablespoon icing sugar Directions Prepare baking dish by lightly buttering with melted butter before sprinkling with flour. Preheat oven to 340 F Convection. Wash the fruit thoroughly and dry. Cut peaches into thin slices, about 1 cm thick. Zest & juice the lemons. Finely chop 1 sprig of rosemary. In large bowl, beat eggs with the sugar. Add melted butter, lemon juice, and zest. Mix well. Then add flour, seeds from vanilla pod, baking powder, and almond powder. Stir everything together to form a smooth paste. Stir in buttermilk and finely chopped rosemary. Pour 1/3 of the batter into pan 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 the remaining batter and arranging a layer of fruit on top. Sprinkle with brown sugar. Bake for about 60 minutes. Check the doneness with the tip of a knife; inserted into the centre of cake, it should come out slightly moist. Remove cake from oven and let it cool before garnishing it with raspberries or peach slices and a sprig of rosemary. Sprinkle with icing sugar and serve warm or at room temperature, straight from the dish. Note: Adapt the recipe according to the season and the fruits of the moment: mangoes, apricots, blueberries or strawberries…