Not only is this cake packed with veggie goodness (a slice may even count as one of your Five-a-day) but it’s subtly sweet and delicious. The lovely crunch of walnuts also give it a great texture. When offered this cake you really must say, “Yes, peas”.
Servings: 10 – 12 slices Difficulty: Easy Time: About 2 hours + fridge time
- For the cake
- 275g fresh or frozen peas
- 200g unsalted butter, softened
- 150g caster sugar
- 3 eggs
- 2 tsp vanilla extract
- Zest and juice of half a lemon
- 150g plain white flour
- 100g wholemeal flour
- 2 tsp baking powder
- 5g salt
- 60g – 70g chopped walnuts For the filling and topping
- 250g unsalted butter
- 250g full fat cream cheese
- 450g – 500g icing sugar
- 2 – 3 tsp vanilla extract
- 8 – 12 walnut halves
- Green food colouring gel or paste Equipment
- Two 8″/20cm round, loose bottomed cake tins.
- Grease and base line the two tins + dust lightly with flour.
- Boil the peas, drain and cool under cold water, drain fully. Puree them until smooth* and then set aside. (*Use a food processor or a stick blender.)
- Weigh out the ingredients and soften the butter if necessary.
- Pre-heat the oven to 170C/150C fan/Gas 3. For the cake
- In a large bowl, cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Add in a teaspoon of flour with each egg to avoid curdling. Beat in the pea puree, vanilla extract, lemon zest and juice. Stir in the walnuts.
- Sift in the flours, baking powder and salt. Stir or fold in gently to combine.
- Divide the mixture evenly between the two tins, then bake for 25 – 30 minutes, or until a skewer inserted in the middle comes out clean. Leave to cool in the tins for 5 – 10 minutes then turn out onto a wire rack to cool completely. For the filling/topping
- Beat the butter until creamy, then lightly beat in the cream cheese.
- Sift the icing sugar over the butter and cheese. Mix in well. Add the vanilla extract and beat until smooth.
- Use sufficient of the mixture to assemble the cake then crumb coat the whole cake and place in the fridge for an hour or more.
- Cover the cake with the remaining topping (reserve some if you want to create green swirls on top, later.)
- Use the walnut halves to decorate the top and/or create green swirls by mixing food colouring into the reserved topping mixture. Place small blobs on top and use a cocktail stick to create swirls.