Peach Walnut Lavender Cake
Print RecipeIngredients
- 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
Instructions
1
Preheat the oven at +180C
2
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
3
Add the beaten eggs little by little until well incorporated
4
Add the walnuts, flour, vanilla, lemon zest, the lavender and a pinch of salt
5
Line the base of a round baking tray with parchment paper
6
Pour in the batter
7
Arrange the peach slices slightly overlapping
8
Bake for 70 minutes (covering with foil if the top starts to brown too much)
9
If you fancy the icing, whisk the icing sugar and the lemon juice to get a light pourable icing
10
Once the cake is out of the oven, brush the icing on top and sprinkle the lavender
11
Leave to cool before serving
