Pea-and-matcha cake
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- Abigail Donnelly
- 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.
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