It might sound strange to add whizzed up peas to your cake, but as well as adding fabulous colour, peas help to keep this summery bake moist.
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Yields:
12
Prep Time:
20 mins
Cook Time:
50 mins
Total Time:
1 hr 10 mins
Cal/Serv:
422
Ingredients
For the cake
225g
unsalted butter, softened, plus extra to grease
100g
pistachio kernels
200g
petit pois, frozen
225g
caster sugar
2tsp.
vanilla bean paste
3
medium eggs, beaten
250g
self-raising flour
150g
raspberries
To decorate
150g
icing sugar, sifted
1Tbsp.
freeze-dried raspberry pieces, optional
Directions
Step 1Preheat oven to 180°C (160°C fan) mark 4 and thoroughly grease a 2 litre bundt tin
(see GH TIP). For the cake, in the small bowl
of a food processor pulse the pistachios
until finely ground. Empty into a bowl.
Step 2In a small pan of boiling water, cook the
petits pois for 2min. Drain and empty into
a bowl of ice-cold water to cool completely.
Drain well and whizz in the small bowl of a
food processor until fairly smooth, scraping
down the sides occasionally with a spatula.
Step 3In a large bowl, using a handheld electric
whisk, beat the butter and sugar until pale
and fluffy. Add the peas and vanilla and
beat until combined. Gradually beat in the
eggs. If the mixture looks as if it might
curdle, beat in 1tbsp of the flour.
Step 4Add the (remaining) flour, the raspberries
and most of the whizzed pistachios and
fold in using a large metal spoon, until
combined. Scrape into the prepared tin
and smooth to level. Bake for 45min, or
until golden and a skewer inserted into
the centre of the cake comes out clean.
Leave to cool in the tin for 5min, then
transfer to a wire rack to cool completely.
Step 5For the decoration, in a medium bowl
mix the icing sugar with just enough water
to get a thick yet spreadable consistency.
Transfer the cake to a cake stand or serving
plate. Drizzle and spread the icing over
the top, then sprinkle over the reserved
pistachios and freeze-dried raspberry
pieces, if using. Leave to set for 10min
before serving.
If you don’t have a bundt tin, use a greased and lined 20.5cm round tin instead, and bake for 55min, or until golden and a skewer inserted into the centre comes out clean.
Once the icing has set,
keep in an airtight container at room
temperature for up to 3 days.
Grace is Good Housekeeping’s Senior Cookery Writer, serving up delicious food and drink content. Grace was trained at Leiths Cookery School and worked as a chef in some of London’s most exciting restaurants before starting at Good Housekeeping. When she isn’t eating and drinking her way through London's restaurants, you’ll find her attending music gigs and binge-watching the newest TV shows.
