So I actually made this cake as an order for a classmate since elementary school’s older sister! When I asked about her favorite flavors, lavender was among them, and I knew I could play around with that to make a really pretty, summery cake! So I thought about what paired well with it. The obvious fear with using lavender is that it can taste soapy and way too strong, or if used too little, you will not be able to taste it at all. So my way of balancing that out is going with a subtler flavor being the almond and an equally strong flavor being the peach. With peaches, especially since they are in peak season in the summer, you have tartness, sweetness, and those really help carry the lavender. The almond works with both flavors and gives another layer of flavor and texture to the dessert with the smoky nuttiness. For the components, we have an almond cake, almond-lavender soak, lavender Italian meringue buttercream, almond biscotti crunch, and peach curd.

For the cake:
1 1/2 cups all-purpose flour
3/4 cups almond flour
1 1/2 cups almond milk
1 1/2 cups granulated sugar
1 1/2 teaspoons baking soda
3 tablespoons cider vinegar
1 tablespoon vanilla extract
3/4 cups canola oil
a pinch of salt

Combine ingredients to form your batter. Spread on a lined sheet tray and bake at 350 degrees F for 22 minutes. Cool the cake down and cut out two 6-inch circles and two half circles that form a 6-inch circle as well.

For the soak:
1/2 cup almond milk
1/2 teaspoon lavender extract or essence
a pinch of salt

Mix together ingredients.

For the buttercream:
2 egg whites
1/4 cup granulated sugar, in two parts
2 tablespoons water
a pinch of salt
2 sticks unsalted butter
1 teaspoon vanilla extract
1 teaspoon lavender extract or essence

Whip egg whites with half of your sugar. Reduce the rest of your sugar with salt and water to about 220 degrees F and pour into the egg whites while whipping. Carefully mix into that your unsalted butter, preferably softening it before adding. Finish with the vanilla and lavender.

For the curd:
3 yellow peaches, pitted and quartered
2 tablespoons unsalted butter or coconut oil
2 tablespoons cornstarch
1/4 cup almond milk
2 tablespoons granulated sugar
a pinch of salt

Puree together all of your ingredients in a blender. Transfer into a pot and whisk on low heat until the mixture thickens and begins to cling to the sides of your whisk. Pass through a sieve and refrigerate until completely cold.

For the biscotti:
1/2 cup cake crumbs
1/4 cup almond flour
2 tablespoons melted butter or coconut oil

Toss together ingredients. Spread on a sheet tray and bake at 350 degrees F for another 15 minutes. Cool down completely before attempting to use.

For assembly:
Line a 6 inch ring mold with acetate. Start with the scrap layers of cake first. Add in your soak, then buttercream. Top with your biscotti, then spread on your curd. Repeat this with the second layer. For the last, do your cake and soak first, then spread on a thin layer of curd. Pipe onto that the buttercream and top with the biscotti. Freeze for at least an hour before unmolding the cake.

To garnish:
Fresh peaches
1 tablespoon honey
a pinch of salt

Slice the peaches into thin small wedges and toss with the honey and salt. Garnish the top of the cake with the slices to finish.