Saturday, 14 July 2012

Pea cake

This year, we've really gotten into fresh peas and cooked right they are deliciously sweet. So I wondered if and how they could be turned into a dessert or cake. Adapting a carrot cake recipe seemed the simplest and safest option. So here's the result. I hope you find it as delicious as I do. 500 g peas in their pods (approx. 170 peas)
2 tbsp fresh lemon juice
grated skin of 1 lemon
125 g soft, unsalted butter
125 g fine brown sugar
2 drops of vanilla extract
1 touch of salt
4 medium eggs
75 g walnuts, chopped
100 g ordinary flour
100 g wholemeal flour
1 tsp baking powder

200 g full-fat cream cheese
2 tbsp whipping cream
50 g fine brown sugar
grated skin of 1/2 lemon
optionally walnut haves for decorating

1. Cook the peas in boiling water until they're soft. While I normally only cook the 2-3 minutes, give them at least 5 minutes so they can be squashed. When soft, drain the pease and roughly mash them with a potato masher or in a pestle and mortar. Set aside

2. Place the butter, sugar, eggs, lemon juice and lemon rind in a food p
rocessor and combine until the sugar has dissolved.

3. Add the peas and mix in.

4. Mix the chopped nuts, flour and baking powder and add a tablespoon at the time.

5. Grease an 18 cm spring tin and pour in the cake mix. In a preheated oven, bake aft 175°C/150°C for fan-assisted ovens/gas mark 4 for about 40-50 minutes.

6. Cool on a rack.

7. For the topping beat the cheese, sugar, cream and lemon rind into a smooth paste. Keep in the fridge until needed. Then lavishly cover your cake and optionally decorate with walnut halves.


  1. Hello!!!!!! Wieso war ich hier noch nicht angemeldet? Tse...sowas...abba getz!!! Liebe Grüße