Pea, honey and lemon cake

It’s Great British Pea Week 💚

Here is a novel recipe, inspired by the lovely pea-ple at Yes Peas. I’ve made this cake gluten free.


You will need:

225g frozen peas

375g gluten free self raising flour

1 1/2 tsp gluten free baking powder

1/2 tsp Xantham Gum

Rind and juice of 2 lemons

4 eggs

1 1/2 tsp vanilla paste

225g runny honey

200ml vegetable oil

For the Icing:

100g unsalted butter

400g cream cheese

1 tbsp runny honey

2 tsp vanilla paste

rind of 1 lemon, plus half of the juice

Edible flowers and mint to decorate


Preheat the oven to 180c (I have an Everhot so it is on all the time)

Line 2 x 18cm loose bottom tins. I get my liners from the Poundshop

Blitz the peas using a stick blender, add some vegetable oil to loosen the mixture

In a large mixing bowl, mix together the flour, baking powder, pea puree, lemon rind and juice, eggs, vanilla paste, honey and vegetable oil and mix well.

Divide between the two cake tins and bake for 20-30 minutes.

Once cooked (check with a skewer to ensure it is cooked through) allow the cakes to cool.

Now it’s time to make the icing…

Beat some butter and cream cheese, honey, vanilla paste, lemon juice and rind together. Spread some of the icing on one of the cakes and place the other cake on top (like a sandwich) then spread the remainder around the outside of the cakes, smoothing it round the sides and top.

Decorate with some edible flowers and mint.

Here is a video of how I made mine…

Like this recipe? Why not have a go and share some of the pictures with me. Tag @NoFussMealsForBusyParents on social media

Published by millyfyfe

Food and Farming ambassador. Marketing, Events, PR and Fundraising specialist. Council for Awards for the Royal Agricultural Societies English Panel secretary. Friend.

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