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Fill and boil your kettle. Pop the peaches in a heatproof bowl. Pour over enough boiling water to cover them. Leave them for 10-15 mins to loosen the skins – this works best with ripe peaches so make sure they have a little give when you squeeze them.
While the peaches soak, lightly grease a 20cm x 30cm baking tin with a little butter and line it with baking paper. Preheat your oven to 180°C/Fan 160°C/Gas 4.
Crush the cardamom pods. Pick out the papery seeds. Grind the seeds. Drain the peaches. Gently pull the skin off the peaches. Slice the flesh off the stone, then chop into thin slices.
Beat the butter and sugar together with electric beaters till they're pale and fluffy. Beat in the eggs, one at a time, then add the rose water and beat that in.
Sift in the flour. Tip in the ground almonds, cardamom and add a small pinch of salt. Use a spoon or spatula to fold in the flour, cutting and turning the mixture till it's all combined. Scrape the batter into the tin.
Arrange the peach slices in rows along the top of the batter. Sprinkle over the Demerara sugar. Bake for 30-35 mins till the pudding is cooked all the way through and a skewer inserted in the middle comes out clean. Cool in the tin for 5-10 mins. Serve warm with crème fraîche.