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.

• 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

1. Preheat the oven to 180c (I have an Everhot so it is on all the time)
2. Line 2 x 18cm loose bottom tins. I get my liners from the Poundshop
3. Blitz the peas using a stick blender, add some vegetable oil to loosen the mixture
4. 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.
5. Divide between the two cake tins and bake for 20-30 minutes.
6. Once cooked (check with a skewer to ensure it is cooked through) allow the cakes to cool.
7. Now it’s time to make the icing…
8. 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.
9. Decorate with some edible flowers and mint.