There are 2 ways you can infuse the lavender in the cream, I added the fresh flowers to the cream and let them infuse in the refrigerator over night to get a very mild infusion.

The option is to simmer the cream on a low heat and remove from the heat, add the lavender flowers and let it cool. This gives a more stronger flavour.

Preheat the oven to 350° F / 180° C. Grease and line the cake tin with parchment.

In a bowl fitted with a paddle attachment of a stand mixer. Cream the butter and sugar until pale, light and fluffy.

Add and beat one egg at a time. Add the vanilla extract into the bowl.

Sift the dry ingredients (flour and baking powder) into the bowl, alternating with the milk.

Mix thoroughly until all the ingredients are incorporated. Dust the peach wedges in all purpose flour ( this will help the fruits to not sink in the flour)

Line the peach wedges around on top cake batter. Bake for 35- 40 minutes. Remove from heat and let the cake cool on a cooling rack.

In a bowl fitted with a whisk attachment in a stand mixer. Add the lavender infused cream and whisk till soft peaks are formed.

Sift the icing sugar into the lightly whipped cream and whip until stiff peaks are formed.

Plop dollops of lavender whipped cream on top of the cooled peach cake. Garnish it with fresh lavender and there you go all ready for a garden party cake!