- 2 cups cooked peas
- 1/2 cup buttermilk
- 1/2 cup butter, room temperature
- 1 teaspoon vanilla or lemon extract, optional
- 1 cup sugar
- 2 eggs
- 2 cups all-purpose flour
- 1 1/2 teaspoon baking powder
- 1/4 cup ground pistachio nuts
- 12 ounces cream cheese
- 3/4 cup heavy cream
- 1/2 cup powdered sugar
- Food color gel, red & green, optional for décor
Step 1: Preheat the oven to 350 degrees F. Line two 9-inch cake pans with parchment paper, and make sure to butter the sides of the pan.
Step 2: In a food blender, add cooked peas and buttermilk. Blend until smooth.
Step 3: Beat butter and sugar in a mixing bowl until fluffy. Add in eggs. Beat until smooth.
Step 4: Add the pea puree.
Step 5: Fold in flour, baking powder, and ground pistachios.
Step 6: Whisk until you have a smooth batter. Divide the batter between the two prepared cake pans.
Step 7: Bake the cake sponge for 25-30 minutes or until cooked through. Make sure to rotate the pans halfway through the baking process.
Step 8: Once baked, cool the sponges completely before use. If they are warm, the cream cheese frosting will melt.
Step 9: Make the Frosting: Beat cream cheese, heavy cream, and powdered sugar in a bowl.
Step 10: Take around 5 tablespoons of the mixture and color half of it with red, then the second half with the green food color.
Step 11: Fill piping bags with the color cream cheese frosting, set aside.
Step 12: Place one cooled sponge on a serving plate. Top half of it with uncolored cream cheese frosting. Place the second piece of the sponge over the cream cheese. Take the remaining uncolored cream cheese frosting to cover the cake entirely.
Step 13: Pipe out the colored cream cheese frosting on top of the cake, making small rosettes or whatever design you like.
Step 14: Chill the cake for 1 hour before serving.
Enjoy this tasty, Spring-ready cake from The Daring Kitchen!