Pink Pea and Anise Syrup Cake

Method

1. Grease a 23cm round loose-based cake tin and line with baking paper. Preheat the oven to 160°C/gas 3.
2. Tip the cooked peas into the bowl of a food processor. Purée for 2–3 minutes or until smooth, scraping down the sides of the bowl often.
3. Tip the flour, baking powder and salt into a sieve set over a bowl. Shake through the sieve, then sieve once more to make sure the mixture is well blended.
4. Crush the star anise seeds using a pestle and mortar. Add 3 tablespoons of the sugar, then crush again.
5. Put the butter, remaining sugar and the star anise mixture into a large bowl. Using a hand-held electric mixer, beat for 3–4 minutes until fluffy. Add the eggs one at a time, alternating with the flour mixture, and beating well after each addition. Stir in the puréed peas, mixing thoroughly.
6. Spoon the mixture into the prepared tin and level the surface.
7. Bake for 30 minutes, turning half way through, or until a skewer inserted in the centre comes out clean. Leave in the tin for 10 minutes to settle, then carefully turn out onto a wire rack and leave to cool completely.
8. To make the syrup, put the star anise pods, sugar and water into a saucepan, preferably non-stick. Bring to the boil, then simmer for a minute or two until the bubbles look syrupy. Remove from the heat and set aside.
9. To make the syrup, put the star anise pods, sugar and water into a saucepan, preferably non-stick. Bring to the boil, then simmer for a minute or two until the bubbles look syrupy. Remove from the heat and set aside.
10. To make the pea decorations, combine enough colouring with the marzipan until evenly mixed to a delicate pink. Break off pea-sized chunks and mould into small balls.
11. Cover the cold cake with either glacé icing (you’ll need about 300g) or simply sprinkle with caster sugar. Arrange the pink balls attractively on top.