1. Preheat the oven to 190ºC (350ºF/Gas 4). Grease and line a 26cm cake tin with greaseproof paper.
2. In a large mixing bowl combine butter, oil, sugar and almonds. Beat, using electric beaters until light and fluffy (high speed). Add eggs one at a time until incorporated.Using a silicone spatula, fold in walnuts, flour, vanilla, lemon zest, lavender and a good pinch salt.
3. Cut apricots into thin, even wedges removing the pip carefully. Pour cake batter into the tin and arrange the apricot wedges around cake.
4. Bake the cake for 70-80 minutes or until a secure comes out clean. You can cover the top of the cake with foil if it starts to brown too much. When cake is cooled, give a light dusting with icing sugar and scatter over some fresh lavender. It looks and smells beautiful.
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