Tea pea

Tea pea

By
From
Sticky Fingers Green Thumb
Serves
10-12
Photographer
Tara Pearce, Tim Hillier

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

Quantity Ingredient
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

Garden pea cream

Quantity Ingredient
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. 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.
  6. While the cake is cooling, make the garden pea cream. Add the peas to a blender and pulse briefly to a smooth, fine purée. In a bowl, whisk the cream to medium peaks, then fold in the pea purée. Add the icing sugar to taste.
  7. Top with generous dollops of the pea cream and decorate with pea tendrils and flowers.

Small spaces

  • While frozen peas are super convenient, they’ll never beat a naked pea squeezed straight from a pod. Peas are perfect for tiny patches because they grow upwards, not outwards. Pot your seedlings in a sunny spot on your balcony or in your courtyard and, once sprouted, guide the sprawl of tendrils through trellises, nets, ladders or an inventive canopy of string. Most pea varieties will grow up to 2 m tall, so think ahead.
Tags:
desserts
sweets
cakes
vegetables
herbs
gardening
nature
baking
edible flowers
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