Peach and Rosemary Cake

Ingredients

• 3-4 peaches
• 250g (1 cup plus 1 tablespoon) soft unsalted butter
• 200g (1 cup) raw organic cane sugar
• 3 teaspoon rosemary, finely chopped
• 4 large organic free-range eggs
• 150 g (1 1/2 cups) almond flour
• 130g (1 cup) brown rice flour
• 175g (1 cup) buckwheat flour, or use brown rice flour only
• 3 teaspoons baking powder
• 4 tablespoons plant-based milk (I used almond milk)
• 2 teaspoon vanilla extract

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