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Vanilla & pea cake

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 Feeds 12
  • Ready in 45 minutes

Each serving contains

  • Energy
    16%
    1347kj 323kcal
  • Fat
    High 28%
    19.7g
  • Saturates
    High 28%
    5.5g
  • Sugar
    Med 16%
    14.7g
  • Salt
    Med 7%
    0.42g

% of adult’s reference intake | Carbohydrates per serving : 30g

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

  1. Line 2 x 18cm sandwich tins with greaseproof paper
  2. Preheat the oven to 180°C/fan 160°C/Gas 4
  3. In a food processor, whizz the peas to a purée (if it’s too thick, add
  4. 1 tbsp of the vegetable oil to help it along)
  5. Put the flour and baking powder in a large mixing bowl
  6. Make a well in the centre and add the pea purée, honey, vanilla, lemon zest and juice
  7. Beat the oil and eggs together, then quickly mix into the other ingredients, making sure everything is well combined
  8. Divide the mixture between the prepared tins and bake for 20 mins, until risen and a skewer inserted into the centre comes out clean
  9. Leave to cool for a few minutes in the tins before turning out to cool completely on a wire rack
  10. For the icing, beat the butter in a bowl until creamy, then add half the soft cheese and beat well
  11. Add the rest of the soft cheese, the honey and vanilla, then beat until incorporated
  12. Put one of the sponges on a serving plate and spread with a third of the icing
  13. Put the other cake on top, then swirl the rest of the icing over the top and sides of the cake
  14. Decorate with the lemon zest

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