|Peas for dessert! Our new Flamingo Peas are sweet and creamy, making them perfect for this delicious cake from Christine McFadden food writer and author of Flour: A Comprehensive Guide.|
Mildly sweet pink flamingo peas go well with star anise. Anise syrup emphasises the flavour and moistens the cake. Spelt flour has a slightly nutty flavour and is said to be easier to digest. Golden caster sugar gives the cake a lovely rich colour, but it’s fine to use white caster sugar instead.
Makes one 23cm cake
IngredientsFor the cake
To prepare the peas, soak 90g dried pink peas in cold water for 6–8 hours. Drain, then put in a saucepan and cover with fresh water. Bring to the boil, then simmer for about 45 minutes, or until soft but not disintegrating. Add more water if necessary. Remove from the heat, leave to cool in the cooking water, then drain.
Recipe © Christine McFadden 2020
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