Recipe

Sweet pea, cinnamon and orange cake

Citrus-lovers will adore this sweet pea and orange cake layered with decadent orange buttercream. Indulging in this one is an utter delight.

  • 20 mins preparation
  • 2 hrs 30 mins cooking
  • 40 mins marinating
  • Serves 12
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Ingredients

Sweet pea, cinnamon and orange cake
  • 3 cup (360g) frozen peas
  • 300 gram (9½oz) unsalted butter, chopped, softened
  • 1 1/2 cup (330g) caster (superfine) sugar
  • 5 eggs
  • 1 tablespoon vanilla bean paste
  • 1 tablespoon finely grated lemon rind
  • 1/2 cup (125ml) lemon juice
  • 3 cup (450g) plain (all-purpose) flour
  • 1 1/2 tablespoon ground cinnamon
  • 3 teaspoon baking powder
  • 1/2 teaspoon sea salt flakes
  • fresh pea tendrils, optional
Orange crisps
  • 1/4 cup (60ml) water
  • 1/4 cup (55g) caster (superfine) sugar
  • 1 small orange (180g), sliced thinly
Orange buttercream
  • 300 gram (9½oz) unsalted butter, chopped, softened
  • 3 teaspoon finely grated orange rind
  • 1 teaspoon vanilla extract
  • 5 cup (800g) icing (confectioners') sugar
  • 1/4 cup (60ml) orange juice

Method

Sweet pea, cinnamon and orange cake
  • 1
    Cook peas in a medium saucepan of boiling water for 3 minutes; drain. Transfer peas to a large bowl of iced water; stand for 1 minute. Drain well. Process peas until smooth.
  • 2
    Preheat oven to 180°C/350°F. Grease two deep 20cm (8in) round cake pans; line bases and sides with baking paper.
  • 3
    Beat butter and sugar in a bowl with an electric mixer until pale and creamy. Beat in eggs, one at a time, until just combined. Beat in vanilla, rind, juice and pea puree. (Mixture looks curdled at this stage, however, will come together.) Fold in sifted flour, cinnamon, baking powder and salt in two batches until combined. Divide mixture between pans; smooth the surface.
  • 4
    Bake cakes for 35 minutes or until a skewer inserted in the centre comes out clean. Leave cakes in pans for 10 minutes before turning, top-side up, onto wire racks to cool.
  • 5
    Reduce oven to 110°C/225°F.
  • 6
    Make orange crisps; line an oven tray with baking paper. Stir the water and sugar in a small heavy-based saucepan over medium heat, without boiling, until sugar dissolves. Bring to the boil; boil for 2 minutes. Cool. Place orange slices in a heatproof bowl; cover with syrup. Stand for 30 minutes. Drain orange slices from syrup; arrange slices, in a single layer, on lined tray. Bake for 2 hours, turning halfway through, or until crisp. Transfer orange crisps to a wire rack to cool. Store cooled crisps in an airtight container until required.
  • 7
    Meanwhile, to make orange buttercream; beat butter, rind and vanilla in a bowl with an electric mixer until pale and creamy. Add sifted icing sugar; beat on low speed until combined. Beat in juice until smooth.
  • 8
    Place one cake on a plate; spread top with half the buttercream. Place remaining cake on top; spread with remaining buttercream. Decorate with orange crisps and pea tendrils. Dust with a little extra cinnamon, if you like.

Notes

Cakes and orange crisps can be made a day ahead; store in airtight containers at room temperature in a cool, dry place. Spread cakes with buttercream and decorate on day of serving. Un-iced cakes can be frozen for up to 2 months.

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