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.
Makes 1 x 20cm Cake. Serves 12
Preparation time: 15 minutes
Cooking time: 25 minutes
Adding peas to the cake is another great way to cram in more greens and fibre – especially for fussy children.
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.
