Lavender, Peach Cake with Walnuts

Preheat oven to 375ºF and spray a 9-inch cake pan with a nonstick spray. Set aside.

To the bowl of your stand mixer, add butter, oil and sugar. Beat until creamy and then add beaten eggs, a little at a time, until fully combined. Fold in 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!

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