2 cups sugar, divided
1/2 cup slivered almonds
2 tablespoons of Dried Culinary lavender
1 cup butter, softened
2 teaspoons vanilla extract
1 cup sour cream
1/4 cup double cream
2-1/2 cups plain flour
1/2 teaspoon baking soda
1/2 teaspoon salt
4 teaspoons boiling water
3/4 cup icing sugar
Additional dried lavender flowers (optional)
Grease a 10″ pan and sprinkle with sugar; set aside. Place 1/2 cup sugar, almonds and 1 tablespoon lavender in a blender; cover and process until finely ground.
In a large bowl, cream the butter and remaining sugar until light and fluffy; beat in almond mixture until combined. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
In a small bowl, combine the sour cream and double cream. Combine the flour, baking soda and salt; add to the creamed mixture alternately with the sour cream mixture, beating well after each addition.
Pour the mixture into your greased 10″ pan and bake at 180 for 25-30 minutes or until a knife is removed cleanly.