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Lavender, Peach Cake with Walnuts

Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Servings: 6


  • 3/4 cup unsalted butter softened to room temperature
  • 2 tablespoons vegetable oil
  • 1 1/4 cup granulated sugar preferably superfine
  • 4 large eggs beaten
  • 1 cup coarsely ground almond meal
  • 1 cup all-purpose flour
  • 1 1/4 cup chopped walnuts
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1/4 teaspoon fine sea salt
  • 2 teaspoons dry lavender divided
  • 3 large peaches pitted and sliced
  • 1/2 cup confectioner's sugar
  • 3 tablespoons lemon juice


  • 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.
  • Enjoy!


The cake will keep at room temperature for about 2 days, but it is best served the day of baking.