Vanilla Pea Shoots Cake
You Will Need
For the cake:
- 275g frozen peas
- 35g pea shoots
- 200g unsalted butter, softened
- 150g granulated sugar
- 3 free-range eggs
- 2 teaspoons vanilla extract
- Zest and juice of ½ lemon
- 250g plain flour
- 2 teaspoons baking powder
- ½ teaspoon salt
For the lemon buttercream:
- 150g unsalted butter, softened
- 300g powdered icing sugar
- Zest and juice of ½ a lemon
- Pea shoots (optional)
- lemon zest (optional)
Yes, this cake is green! Light, fluffy and full of delicate flavours – this three-layered Vanilla Pea Shoots Cake is as good as it looks. If you’re looking for some cake inspiration then try this unique beauty, packed full of added goodness from the peas and pea shoots. You will love it!
- Preheat the oven to 160°C. Grease and line three 6” cake tins.
- Boil the peas for a few minutes, drain, refresh under cold water and puree with the pea shoots until completely smooth. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then beat in the cooled pea puree, vanilla, zest and lemon juice.
- Sift in the flour, baking powder and salt and stir to gently combine.
- Spoon the mixture into the prepared tins, push to the edges and level, then bake for 25 minutes or until an inserted skewer comes out clean. Cool for 10 minutes in the tins and then turn onto a wire rack to cool completely before icing.
For the buttercream:
- In a large bowl, cream the butter until fluffy. Add in the icing sugar and beat. Beat in the zest and a little of the lemon juice. Add more lemon juice to make it a frosting consistency and beat again. Store in the fridge until ready to use.
- Spread a little of the buttercream between the layers of the completely cooled cakes and sandwich together. Cover the cake in the remaining buttercream and decorate with pea shoots and lemon zest.