Heat oven to 350°F. Generously grease a 10-in Springform cake pan, and line bottom with parchment paper.⁣⁣⁣

⁣⁣In a medium bowl, whisk together the flour and corn meal, both sugars, baking powder, baking soda, and salt.

In a large bowl, whisk together the olive oil, yoghurt, eggs, lemon juice and rosewater.

Tip the dry mixture into the wet ingredients. Mix to combine.

Transfer the batter to a springform pan and use an offset spatula to smooth the top.

Arrange the peaches on the batter in a circular pattern. Sprinkle raspberries on top.

Bake until a toothpick inserted into the center of the cake comes out clean, about 50 minutes. Transfer to a wire rack and allow cool.⁣⁣⁣