- Shop
- Recipes
- About
- Sign in
-
Shop
-
Recipes
-
About
| Made with Hodmedod's Red Fox Carlin Peas, this moist, rich cake was served to great acclaim and devoured with much enthusiasm at our recent Open Day - another superb recipe from Lindsey Dickson of The Eating Tree. |
The guys at Hodmedod’s and I have been trying to think up a suitable name for this cake, one that would make it sound inviting if spotted on a dessert menu, despite the fact it is made of peas. Red fox Carlin Peas to be precise. (Though Black Badger Carlin Peas, cooked from dry or out of the can and drained, would work just as well.)
Being a lady of a certain age, I have made more chocolate cakes in my life than I can remember. Some recipes have become like old friends whose phone numbers are used so regularly they are indelibly written on my brain. Others only come to the fore for special occasions which will entail a degree of rifling through scribblings and notes to find the recipe and then there are the less memorable ones that have long been forgotten, consigned to the bookshelves never to be hunted out again.
The reader may be forgiven for having a mental image of a pea cake as something rather dry and worthy, and well, tasting of peas. Nothing could be further than the truth with this cake which has quickly become my new favourite in the heady world of chocolate cake.
Made with two of my favourite flavours which blend so well together, the ginger and chocolate combine with the peas to make a moist, rich cake which is not overtly sweet. Easy to make, beautiful to look at and an extremely good keeper, need I go on. It makes a large cake that will cut into 12 servings easily, making it an excellent cake for entertaining. Like most chocolate cakes it is even better the next day so for best results make the cake the day before, wrap in foil overnight and decorate the following day.
Serves: 12
Ingredients for the Cake
Ingredients for Decoration
|
MethodYou will need a 9” spring release cake tin, greased with butter, bottom lined with baking paper and the sides dusted with cocoa powder. Preheat the oven to 165C (fan) / 325F.
When cutting, wipe the knife blade between cuts to ensure a beautifully clean cut. |
This simple and naturally sweet recipe is a delicious and nourishing alternative to traditional grain-based granola. Packed with crunch from brazil nuts, seeds, and flaked almonds, it’s full of healthy fats, fibre and plant protein - perfect for a sustaining breakfast or snack. The chia fruit compote adds a bright, jammy contrast, thickened naturally with chia seeds for extra texture and nutrition.
Orfhlaith Noone's addition of Guinness to Irish soda bread give it a modern twist, lending a deep, malty flavour to the loaf. This bread is the perfect accompaniment to hearty Irish dishes like seafood chowders, beef stews, soups, or simply with a smear of salted butter - Irish only, please!
Gently tipping its hat to gyeran bap (Korean fried eggs and rice), this is a very easy but satisfying supper. The difference here is Isabella Palmer's use of wholegrain black wheat instead of rice as a full-of-fibre wholegrain, as well as cooking it from scratch in the toasty sesame sauce.
