- 4 cups frozen peas
- 400 g unsalted butter, softened
- 300 g sugar
- 6 free-range eggs
- 4 t vanilla paste
- 1 lemon, zested and juiced
- 485 g flour
- 2 t baking powder
- 1 t fine salt
- dehydrated raspberry powder, for dusting
- For the frosting:
- 225 g icing sugar
- 4 t lime juice
Preheat the oven to 160°C and grease 1 x 24 x 11 cm bundt cake tin.
Boil the peas until thawed, strain and refresh under cold water. Purée until completely smooth, then set aside.
Cream the butter and sugar in a mixer until light and fluffy/
Beat in the eggs, one at a time, until well combined.
Beat in the pea purée with the vanilla, lemon zest and juice.
Sift the flour, baking powder and salt together and stir into the pea mixture until combined.
Spoon the mixture into the prepared tin and bake for 1 hour and 10 minutes. Cool the cake in the tin.
To make the frosting, sift the icing sugar and stir in the lime juice until the icing is smooth. The amount of lime juice you add will determine how thick your icing will be. Pour the icing over the top of the cake to create a drip effect on the sides. Dust with dehydrated raspberry powder before serving.
Cook’s note: Move over carrot cake! This pea cake with lime icing is our new tea-time favourite. It's unusual, but I really love the green hue of the cake that's revealed when I cut the first slice. The raspberry powder adds a lovely pop of colour. Find dehydrated raspberry powder at speciality food stores.
This recipe features in the TASTE 15th birthday Collector's Issue - on sale now!