Peach and mead cake

Beat the butter with the acacia honey. When they become soft and smooth, add the eggs, one at a time, waiting until the first one has been fully incorporated before adding the next.
Pour in the mead and stir with a spatula to incorporate it.
Sift the flour with the baking powder and gently fold it into the batter.
In the end, add the diced peaches and place the dough in the refrigerator, covered with plastic wrap, for at least two hours. This will prevent the fruit from collapsing to the bottom of the cake, it works with every kind of fruit.
After two hours, preheat the oven to 180°C/350°F and line with a disc of parchment paper the bottom of a 24 cm round non-stick mould.
Peel the remaining four peaches, cut them in half and place them in a pan with sugar, butter, vanilla seeds and mead. Cook on medium flame until the sugar turns into a thick golden caramel.
Arrange the peaches on the bottom of the mould, cut-side down.
Spoon the batter over the peaches, spread it evenly with a spatula and bake for about 35 minutes, until golden brown and firm.
Remove the cake from the oven, immediately invert the cake onto a serving plate, and then sprinkle with sliced almonds.
Let it cool before serving.