Peach and Lavender Cake

“Shall I part my hair behind? Do I dare to eat a peach?”
― T. S. Eliot, The Love Song of J. Alfred Prufrock and Other Poems

Peaches are one of the best fresh fruits of summer. There are so many ways to enjoy this juicy fruit all summer long. This is an effortless dessert you can make with peaches. The floral aroma of lavender permeates the moist almond cake, and juicy peaches impart even more fragrance and flavor.

Peach Almond Cake-12


155g unsalted butter plus 3 tablespoons, softened
150g granulated sugar
50g packed light-brown sugar
125g finely ground almond flour
100g all-purpose flour
1 teaspoon baking powder
2 teaspoons chopped fresh lavender (or 1 teaspoons dried lavender or lavender essence)
1/4 teaspoons salt
3 large eggs, at room temperature
1/2 teaspoon pure vanilla extract
120ml whole milk
4 medium ripe peaches (about 700g), pitted, skin on, and cut into 3/4-inch wedges
20g sliced almonds, optional


Preheat oven to 350F degrees.

Place a round of parchment paper on the bottom of a 9-inch springform pan, and grease it and the sides of the pan with butter or cooking spray.

Melt 2 tablespoons butter; pour into pan. Sprinkle light-brown sugar evenly over the melted butter.

Arrange peaches in a circle at the edge of cake pan. Arrange the remaining wedges in the center to fill.

Whisk almond flour, all-purpose flour, baking powder, lavender (if using lavender essence, add with vanilla below), and salt in a medium bowl. Set aside.

Beat the remaining butter and sugar with a mixer on high speed, until pale and fluffy, about 2-3 minutes. Reduce speed to medium. Add eggs, one at a time, beating well after each addition and scraping down sides of the bowl. Mix in vanilla and milk. Reduce speed to low, and beat in almond flour mixture in 2 additions.

Spread the batter over peaches, evenly using an offset spatula.

Bake until golden brown and a tester inserted in the center comes out clean, 25 to 30 minutes, until a cake tester inserted into the cake comes out clean.

Transfer to a wire rack to cool, about 30 minutes to 1 hour. Run a knife around edge of pan to loosen cake. Remove ring; invert onto a serving plate.

The following step is optional.

To toast sliced almonds, keep the oven heated at 350F degrees. Spread almonds in a single layer on cookie sheet. Bake for 3-4 minutes. Check almonds, shake pan to stir almonds. Check every minute until they are golden-brown color. Remove from oven and immediately pour onto a plate or platter where they can cool in a single layer. If left on the cookie sheet or in a pile, the almonds will continue to brown.

Sprinkle toasted sliced almonds over the inverted cake.

This recipe can serve 8 people.

Note: The recipes on this site are my original creations or have been adapted from existing recipes with the original sources attributed. All recipes on this site have been tested at least once in my kitchen. Any and all errors are entirely mine.

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