1. Prepare the Pan
2. Preheat oven to 350°F.
3. Grease a 9-inch springform pan and line the bottom with parchment.
4. Lightly grease the parchment.

Prepare the Batter

1. In a large bowl, beat the softened butter and sugar until light and fluffy.
2. Beat in the eggs, one at a time. Add the vanilla and cardamom.
3. In a separate bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt.
4. Add the dry ingredients to the butter mixture in two additions, alternating with the heavy cream.
5. Mix just until combined.

Build the Cake

1. Spread the batter evenly into the prepared springform pan.
2. Arrange the sliced peaches over the surface, slightly overlapping where necessary.
3. Cover the entire top with a generous layer of coarse raw sugar.
4. This is not the time to be stingy.

Bake

1. Bake for approximately 65 – 90 minutes, or until the centre is set and a skewer inserted into the cake comes out clean or with a few moist crumbs attached.
2. If the top is browning too quickly, loosely tent with foil during the final portion of baking.
3. Cool in the pan for approximately 20 minutes.
4. Carefully release the springform and allow the cake to cool further before slicing.

Make the Chantilly Cream

1. Beat the cold whipping cream with powdered sugar and vanilla until soft peaks form.
2. Don’t overwhip.
3. Serve generous spoonfuls alongside the cake.