Ricotta-peach Cake

To make the base, mix together the flour, nuts, cocoa and sugar. Add the butter and the cream and quickly knead together to form a shortbread pastry. If necessary, add a little cold water or flour. Wrap in cling film and chill in the fridge for around 30 minutes.

Heat the oven to 180°C (200°C in a fan oven), 375°F, gas 5 and line the baking tin with greaseproof paper.

Roll the pastry out to fit the tin and place it into the tin. Pierce with a fork.

To make the topping, beat the egg whites with a pinch of salt until stiff. Mix together the egg yolks, sugar, vanilla sugar and the lemon zest until foamy. Stir in the ricotta, lemon juice and the cornflour and the fold in the egg whites. Spread the mixture evening onto the the base.

Bake for around 1 hour then remove and leave to cool.

Turn up the oven to 200°C (220°C in a fan oven), 400°F, gas 6 and grease a baking dish with butter.

Melt the butter in a pot and stir in the honey. Add the rosemary needles.

Place the peaches in the prepared baking dish with the cut sides up and drizzle with the butter mixture. Bake for around 20 minutes.