It may sound like an odd combination but this vibrant cake is wonderfully moist and packed with flavour. Serve with a dairy free cream cheese frosting for an indulgent treat.
Overview
Makes 1 x 20cm Cake. Serves 12
Preparation time: 15 minutes
Cooking time: 25 minutes
What’s Good About It?
Adding peas to the cake is another great way to cram in more greens and fibre – especially for fussy children.
- Grease and line traybake tin or 2 sandwich tins with loose bottom bases (18cm)
- Preheat the oven to 180°C/fan 160°C/Gas 4
- In a food processor, whizz the peas to a purée with the oil
- Put the flour and baking powder in a large mixing bowl
- Add the rest of the ingredients and beat well.
- Divide the mixture between the prepared tins and bake for 20-25 mins, until risen and a skewer inserted into the centre comes out clean or cook in the traybake tins for about 30 mins until cooked.
- Leave to cool in the tins before turning out to cool completely.
- For the icing, beat the ingredients together then spread onto the traybake or use to sandwich the cake together – you can top with the icing as well.
- Decorate with the lemon zest
Did You Know?
Instead of peas you could use baby spinach leaves. Peas provide a great source of protein and fibre.
300g frozen peas, defrosted
300ml light olive oil, rapeseed oil or vegetable oil
500g self raising flour or gluten free self raising flour
2 tsp baking powder
300g honey, maple syrup or sweet fredom
2tsp vanilla extract
2tbsp lemon juice
Zest of 2 lemons
4 eggs beaten
Frosting – optional
500g cream cheese or violife for dairy free cream cheese
50g margarine
4tbsp maple syrup, honey,sweet freedom (or you could use icing sugar)
A little lemon juice to taste if wished.