Appetizers & Snacks/ Breakfast & Brunch/ Desserts

Peach Walnut & Lavender Cake

Peach Walnut Lavender Cake

Print Recipe
Serves: 8 Cooking Time: 70 min


  • 185 g unsalted butter at room temperature
  • 2 tablespoons of olive oil (or walnut oil)
  • 220 g of sugar (I used 180 g of muscovado sugar)
  • 120 g ground almonds
  • 4 beaten eggs
  • 120 g of blitzed walnuts (in a food processor to form a coarse powder)
  • 90 g of plain flour
  • half a teaspoon of vanilla extract
  • grated zest of one lemon
  • 1 teaspoon of lavender (fresh or dried)
  • 600 g of peach, stones removed, sliced
  • salt
  • ................
  • Icing (optional)
  • 50 g of icing sugar
  • 1 tablespoon of lemon juice
  • half teaspoon of lavender



Preheat the oven at +180C


Place the butter, oil, sugar and almonds in a bowl. First stir with a wooden spoon and then mix with an electric mixer until light and fluffy


Add the beaten eggs little by little until well incorporated


Add the walnuts, flour, vanilla, lemon zest, the lavender and a pinch of salt


Line the base of a round baking tray with parchment paper


Pour in the batter


Arrange the peach slices slightly overlapping


Bake for 70 minutes (covering with foil if the top starts to brown too much)


If you fancy the icing, whisk the icing sugar and the lemon juice to get a light pourable icing


Once the cake is out of the oven, brush the icing on top and sprinkle the lavender


Leave to cool before serving

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