Hayley McKee’s Tea Pea Cake

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Matcha green tea has a bitter edge that balances beautifully with grassy garden peas.

Add to them a subtle splash of tangy buttermilk and a little menthol-fresh peppermint, and the result is this creamy, robust little number


This cake is very easy to make and contains no butter – so you can get away with generous servings of the garden pea cream.

Ingredients
• 15g peppermint leaves, finely chopped
• 185ml boiling water
• 400g caster (superfine) sugar
• 375g plain (all-purpose) flour
• 3 tablespoons matcha green tea powder
• 1 1/2 teaspoons bicarbonate of soda (baking soda)
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons pink himalayan salt
• 2 eggs
• 250ml buttermilk
• 125ml grapeseed oil
• 1 vanilla bean, split lengthways and seeds scraped
• 1 teaspoon almond extract
• pea tendrils and flowers, to decorate

For the garden pea cream:
• 465g garden peas
• 750ml whipping cream
• §3-4 tablespoons icing (confectioners’) sugar

Method 
1 Preheat the oven to 175°C. Lightly grease and line a 22 cm ring (bundt) tin with baking paper.
2 Add the peppermint leaves to a bowl, cover with the boiling water and set aside to steep for 5 minutes.
3 Meanwhile, in a separate bowl, mix together the sugar, flour, green tea powder, bicarbonate of soda, baking powder and salt.
4 In another bowl, lightly whisk the eggs together with the buttermilk and oil to combine, then whisk in the vanilla seeds and almond extract. Slowly fold the mixed dry ingredients into the egg mixture.
5 Strain the peppermint leaf water, discarding the leaves, and fold the water into the cake batter. Pour the batter into the prepared tin and bake for 30 minutes, or until a skewer inserted into the centre comes out clean.
6 Remove from the oven and leave to cool slightly in the tin for 5 minutes, then carefully turn out onto a wire rack and leave to cool completely.
7 While the cake is cooling, make the garden pea cream. Add the peas to a blender and pulse briefly to a smooth, fine purée.
8 In a bowl, whisk the cream to medium peaks, then fold in the pea purée. Add the icing sugar to taste.
9 Top with generous dollops of the pea cream and decorate with pea tendrils and flowers.

Recipe courtesy of Holly McKee, extracted from Sticky Fingers, Green Thumb

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