Lavender, Peach Cake with Walnuts
softened to room temperature
coarsely ground almond meal
fine sea salt
pitted and sliced
Preheat your oven to 375 degrees F and spray a 9-inch cake pan with a nonstick spray. Set aside.
To the bowl of your stand mixer, add the butter, oil and sugar. Beat until creamy and then add the beaten eggs, a little at a time until fully combined.
Fold in the almond meal, flour, walnuts, vanilla extract, almond extract, salt and 1 teaspoon of the lavender until just moistened.
Pour the cake batter into the prepared pan and smooth out the top. Carefully place the sliced peaches on top, overlapping as you go along.
Place the pan in the hot oven and bake for 1 hour or until the cake has cooked through. If the top begins to brown too much, cover with foil. Remove from heat and let cool while you prepare the icing.
In a small bowl, whisk together the confectioner's sugar and lemon juice.
Once the cake is completely cool, drizzle the icing on top and sprinkle with the remaining lavender.
The cake will keep at room temperature for about 2 days, but it is best served the day of baking.