Peel the peaches, cut into quarters and then pass them to the mandolin to obtain slices of about 1 to 2 mm.

Preheat the convection oven to 180 °.

In a bowl, whisk eggs and brown sugar.

Then add the sifted flour with the yeast, mix well.

Then stir in the melted butter.

In a saucepan warm the milk with the cardamom seeds for 5 min. Remove the seeds and add the milk to the cake batter.

Add the sliced peaches to the cake batter (keeping a few slices for the top of the cake). Coat them well.

Butter the mold and sprinkle with brown sugar the bottom and the edge of the mold. This is what will allow to give a golden appearance to the cake.

Pour half of the dough into the mold, then arrange the raspberries, aligning them all over the surface. Pour the remaining dough on the raspberries.

Lightly crush the surface with a spatula or a tablespoon.

Finally, put the sliced ​​peaches aside and sprinkle with brown sugar to brown the cake during cooking.

Bake 50 minutes (to be checked, to adapt according to your oven). The center of the cake must be well melted.

Let cool on a rack, unmold and place in the refrigerator to firm and facilitate cutting.

Garnish with raspberries, sliced ​​peaches and icing sugar.