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1 hour

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25 minutes

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Pea-and-matcha cake

30 minutes

Pea-and-matcha cake

Serves 8

Difficulty Easy

Prep Time 20 minutes

Cooking Time 30 minutes

Ingredients

275 g peas, cooked
3 free-range eggs
1⁄2 lemon, zested and juiced
200 g butter
150 g sugar
2 t vanilla paste
1⁄3 cup buttermilk
250 g flour
1 T matcha powder
2 t baking powder
1⁄2 salt

Method

Preheat the oven 150°C. Grease and line 2 x 15 cm springform cake tins with baking paper.
Purée the peas with 1 egg and the lemon juice and zest.
Cream the butter and sugar until light and fluffy. Beat in the remaining eggs, one at a time until well incorporated. Beat in the peas, vanilla paste and buttermilk. Sift in the dry ingredients and fold into the pea mixture.
Divide the cake batter between the 2 cake tins. Bake for 25–30 minutes, or until a skewer comes out clean when inserted.

Cook's note: Grassy matcha and sweet garden peas are perfectly... matched. Almond, coconut and white chocolate are also great matches for matcha.

Discover more cake recipes here.

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Lemon-curd lava pudding

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Braised lamb with celery salsa

Espagnole

Black bean and coriander soup with zesty guacamole

Lamb curry

Pea-and-matcha cake

Pea-and-matcha cake

Ingredients

Method