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| 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
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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. |
Wheat bran is a wonderful ingredient if you’re looking to increase your fibre consumption as it contains over 40g of fibre in 100g of bran. It works beautifully in cakes, especially in combination with wet ingredients like sweet potato and apple, because it absorbs a lot of water, making the final bake just the right level of moist. The mouthfeel of this tea loaf is not dissimilar to corn bread.
A nourishing, plant-based classic made with British-grown grains and pulses - finished with a spoonful of SUCSEED for extra fibre, healthy fats and botanical goodness.
These wholesome oatcakes with festive redcurrant relish make a wonderfully simple yet elegant addition to any Christmas table. Combining the nutty richness of oats, puffed quinoa and wholemeal flour, they’re crisp at the edges and soft within, the perfect base for a jewel-bright relish of redcurrants, berries, apple, and orange. Sweet, tangy, and lightly spiced, this colourful topping brings a burst of seasonal flavour that pairs beautifully with the earthy oatcakes. Delicious served with Greek yoghurt and honey, they make a festive breakfast, afternoon treat, or a cheerful nibble for holiday gatherings.
