Ingredients

Method

• 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

Method

Ingredients

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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