Preheat oven to 170c fan-forced (190c conventional).

Line a 20cm springform cake tin with parchment paper and set aside.

Combine the butter, sugar and vanilla in a stand mixer fitted with a beater (or using a hand-mixer) and beat until light in colour and fluffy - a good couple of minutes.

Add the eggs and mix again to combine.

Add the almond meal, flour, baking powder and a pinch of salt and once again, mix to combine.

Finally, add the milk to loosen the mixture - making sure it's incorporated with the batter.

Pour the cake mixture into your prepared tin and set aside briefly while you make the topping.

Add the peach slices, butter, sugar and rosemary to a small pan and cook over a medium heat, moving the peaches around in the pan frequently. The butter and sugar will melt together and it will all smell a bit lovely - you really just want the peach to start to soften slightly, and break down a little so their juices sort of emulsify with the butter.

Pour the topping over the cake batter, making sure to try and get even coverage, though it doesn't need to be perfect.

Bake in the oven for 40-45 minutes or until a skewer comes out clean.

Allow the cake to cool in its tin for 10 minutes before removing the sides of the tin and letting it cool completely on a wire rack.