Apricot Walnut and Lavender Cake
INGREDIENTS
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For the Cake:
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¾ cup plus 1 Tablespoon unsalted butter, room temperature, diced
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2 Tablespoons oil
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1 cup plus 1½ Tablespoons superfine sugar
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1¼ cups ground almond flour
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4 eggs, beaten
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1 cup walnuts, freshly blitzed in food processor to a coarse powder
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¾ cup all-purpose flour
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½ teaspoon vanilla or almond extract
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grated zest of 1 lemon
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1½ teaspoons dried lavender buds
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10 ripe apricots, halved and pitted
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salt
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For the Icing:
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6 Tablespoons confectioners' sugar
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1 Tablespoon lemon juice
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