In a bowl, beat the butter with the sugar using an electric whisk until you get a fluffy mixture. Add the vanilla seeds, eggs, and salt, mixing well after each addition. Gradually add the almond flour, all-purpose flour, and sifted baking powder, alternating with the milk until you have a smooth batter.

Pour the mixture into a 22 cm (9-inch) round springform pan, greased and floured. Bake in a preheated oven at 170°C (340°F) for 40 minutes. Once done, remove the cake and let it cool completely.

Meanwhile, wash and slice the peaches into wedges. Place them in a saucepan with the Balsamic Vinegar of Modena IGP Monari Federzoni, brown sugar, and a knob of butter. When the mixture starts to simmer, stir to coat the peaches, ensuring they become soft but not too mushy.

Once the cake has cooled, remove it from the pan, dust it with powdered sugar, and arrange the balsamic peaches in the center. Sprinkle with chopped almonds and serve immediately, drizzling with any remaining balsamic sauce.