Raspberry and peach fondant
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recette

Raspberry and peach fondant

  • Preparation 25 min
  • Cooking time 60 min
  • For 8 servings

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
  • Prepare the dish by lightly buttering it before dusting with flour.
  • Preheat oven to 170°C / 340°F (fan assisted).
  • 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.
  • In a large bowl, beat the eggs with the sugar. Add the melted butter, lemon juice and zest. Mix well.
  • Add the flour, vanilla, baking powder and almond powder. Stir until smooth. Add the ribot milk and finely chopped rosemary while stirring.
  • 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.
  • 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.
  • Remove the cake from the oven and leave to cool before garnishing 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.
  • Tip: adapt the recipe according to the season and the fruit of the moment: mangoes, apricots, blueberries or strawberries...