Lavender Peach Cake

3/4 cup unsalted butter, softened
2 Tbsp. vegetable oil
1 1/4 cup sugar
4 large eggs, beaten
1 cup almond meal
1 cup all-purpose flour
1 1/4 cup walnuts, chopped
1/4 tsp. almond extract
1/4 tsp. salt
3 large peaches, pitted and sliced
1/2 cup confectioner's sugar
2 tsp. Los Poblanos Culinary Lavender
3 Tbsp. lime juice

Preheat oven to 375 degrees F and spray a 9-inch cake pan with baking spray. Set aside
To the bowl of a stand mixer, add butter, oil and sugar
Beat until creamy and add 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 batter into the prepared pan and smooth out the top. Carefully place sliced peaches on top
Place in the oven and bake 1 hour or until cooked through. Allow to cool
In a small bowl, whisk together confectioner's sugar and lemon juice
Once the cake is completely cool, drizzle icing on top and sprinkle with remaining lavender

Click here for Los Poblanos Culinary Lavender