Best 2 Sweet Pea Cake Recipes

Indulge your taste buds with the exquisite Sweet Pea Cake, a culinary masterpiece that combines the delicate flavors of spring peas with a symphony of herbs and spices. This delightful dish is a delightful symphony of textures, featuring a tender crumb and a vibrant green filling that bursts with freshness. Accompanying the Sweet Pea Cake are three additional delectable recipes: a refreshing Pea Shoot Salad with a tangy dressing, a creamy and flavorful Pea Soup with hints of mint, and a zesty Pea and Feta Dip that's perfect for entertaining. These culinary creations are not only a treat for your palate but also a celebration of the humble pea, showcasing its versatility and boundless culinary potential.

Here are our top 2 tried and tested recipes!

FABULOUSLY SWEET PEAR CAKE

Fabulously Sweet Pear Cake image

This is a recipe of my great-great grandmother's. It is wonderfully sweet and fresh. It's so delicious, it never lasts long!

Provided by Rory

Categories Desserts Cakes Yellow Cake Recipes

Yield 14

Number Of Ingredients 10

Ingredients

4 fresh pears
1 cup white sugar
1 cup packed brown sugar
1 cup chopped pecans
1 cup vegetable oil
2 eggs
3 cups all-purpose flour
½ teaspoon salt
2 teaspoons baking soda
1 teaspoon vanilla extract

Steps:

Peel and slice pears thin. Mix sliced pears with white sugar, brown sugar, and nuts and let sit for one hour. After sitting puree pear mixture in a blender.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 13x9 inch pan.
By hand stir in until just blended; the flour, salt, and baking soda. Add dry ingredients to pear mixture and add oil, vanilla and eggs. Pour batter into prepared pan.
Bake at 350 degrees F (175 degrees C) for 1 hour and 15 minutes.

Nutrition Facts : Calories 451 calories, Carbohydrate 60.5 g, Cholesterol 26.6 mg, Fat 22.4 g, Fiber 3.3 g, Protein 4.6 g, SaturatedFat 2.8 g, Sodium 278.4 mg, Sugar 35.8 g

SWEET PEA CAKE

Sweet Pea Cake image

A favorite flower of the Victorians, the sweet pea was thought to represent delicate pleasures. Exquisite buttercream renditions of the flower grace this layer cake. A beaded icing "frame" gives them the look of treasured pressed blooms.

Provided by Martha Stewart

Categories Cake Recipes

Yield Makes 1 two-layer eight-by-eleven-inch rectangular cake

Number Of Ingredients 4

Ingredients

Butter Cake I
Meringue Buttercream
Gel-paste food coloring in assorted colors (deep pink, egg yellow, orange, leaf green, lemon yellow)
Pastry tips, such as Ateco: #2 round tip, #103 petal tip, #352 leaf tip, #1 round tip, and #5 round tip

Steps:

Tint 5 1/4 cups frosting pale pink (for filling and base coat). With a small offset spatula, spread top of bottom cake layer with 1 1/4 cups pale-pink frosting; carefully slide the second cake layer back on top of the first layer.
With a serrated knife, trim cake to measure 8 by 11 inches. Gently brush away loose crumbs from top and sides of cake with a pastry brush. With the offset spatula, spread about 1 1/2 cups pale pink frosting over top and sides of cake to form a crumb coat. Refrigerate cake until frosting is firm, about 15 minutes.
With a large offset spatula, spread about 2 more cups pale-pink frosting over top and sides to form a second coat. Smooth top and remove excess frosting with the large offset spatula. Smooth sides with a bench scraper. Return cake to refrigerator, and chill until second coat is firm, about 15 minutes.
Tint 1 1/2 cups frosting each pale pink and dark pink (for flowers). Tint 3/4 cup each pale peach and peach (for more flowers). Tint 3/4 cup green (for leaves, stems, and calyxes). Set aside.
Using a toothpick or wooden skewer, mark a pattern on the frosting to serve as a guideline for piping stems.
Decorate cake: Pipe stems using green frosting and the #2 tip. Then, using pink frosting and the #103 petal tip, form two basic petals, side by side: Hold the bag at a 45 degree angle to the cake, with the tip's wide end down and narrow end pointed away and slightly to the left. Move the tip forward 1/8 inch and back again while you pivot the narrow end to the right. Pipe two smaller petals overlapping each other on top of the first two. Switch to a lighter-color frosting; hold bag at 90 degrees to the flower with wide end facing forward, and pipe a center, pulling down slightly. Switch to green frosting and the #352 leaf tip: Starting at the base of the bloom with the tip's pointed end facing up, pipe small leaves, pulling tip toward flower. For small blooms and buds, make fewer petals. Add curlicues with the #1 tip.
Refrigerate cake until ready to serve. Let stand at room temperature 20 minutes before serving. Slice into squares: To avoid crumbs on surface, make each cut with one downward motion, pulling knife back toward you (not upward) and wiping knife clean after each cut.

Tips:

Choose fresh, sweet peas: The fresher the peas, the sweeter the cake will be. Look for peas that are plump and bright green.
Use a food processor to grind the peas: This will help to create a smooth and even batter.
Don't overmix the batter: Overmixing can make the cake tough.
Bake the cake at a high temperature: This will help to create a crispy crust and a moist interior.
Let the cake cool completely before serving: This will help to prevent it from falling apart.

Conclusion:

Sweet pea cake is a delicious and unique dessert that is perfect for any occasion. It is easy to make and can be enjoyed by people of all ages. With its sweet and savory flavor, this cake is sure to be a hit at your next party or gathering.