Pea-and-matcha cake

Pea-and-matcha cake

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  • 8
  • Easy
  • Health conscious
  • 20 minutes
  • 30 minutes
  • Woolworths Graham Beck Allure Chardonnay-Pinot Noir 2016

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

Cooking Instructions

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.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Editor quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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