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

Topping:
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.