Coronavirus
Read our advice and latest updates
Vanilla & pea cake
https://www.coop.co.uk/recipes/vanilla-and-pea-cake
It might sound like an unusual ingredient, but blitzed peas lend this sponge sweetness and vibrancy. Give it a go — you’ll be surprised how delicious it is!
-
Feeds 12
-
Ready in
45 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 30g
Share this recipe
Ingredients
- 150g frozen Co-op garden peas, defrosted
- 150ml Co-op vegetable oil
- 250g Co-op self raising flour
- 1½ tsp baking powder
- 150g Co-op clear honey
- 1 tbsp vanilla bean paste
- Zest of 1 lemon, juice of ½, plus extra zest to decorate
- 2 large Co-op British free range eggs
For the icing
- 50g Co-op unsalted butter, softened
- 250g Co-op light soft cheese
- 2 tsp Co-op clear honey
- 1 tsp vanilla bean paste
Method
- Line 2 x 18cm sandwich tins with greaseproof paper
- Preheat the oven to 180°C/fan 160°C/Gas 4
- In a food processor, whizz the peas to a purée (if it’s too thick, add
- 1 tbsp of the vegetable oil to help it along)
- Put the flour and baking powder in a large mixing bowl
- Make a well in the centre and add the pea purée, honey, vanilla, lemon zest and juice
- Beat the oil and eggs together, then quickly mix into the other ingredients, making sure everything is well combined
- Divide the mixture between the prepared tins and bake for 20 mins, until risen and a skewer inserted into the centre comes out clean
- Leave to cool for a few minutes in the tins before turning out to cool completely on a wire rack
- For the icing, beat the butter in a bowl until creamy, then add half the soft cheese and beat well
- Add the rest of the soft cheese, the honey and vanilla, then beat until incorporated
- Put one of the sponges on a serving plate and spread with a third of the icing
- Put the other cake on top, then swirl the rest of the icing over the top and sides of the cake
- Decorate with the lemon zest
