melted butter, for greasing
225g frozen peas, defrosted
375g self-raising flour
1 ½ tsp baking powder
rind and juice of 2 lemons
3 large free-range eggs, lightly beaten
1 ½ tsp vanilla bean paste
225g runny honey
200ml vegetable oil
100g unsalted butter, softened
400g light cream cheese
1 tbsp runny honey
2 tsp vanilla bean paste
rind of 1 lemon, plus the juice of ½ lemon
Preheat the oven to 170°C/160°C fan.
Line two 18cm cake tins with baking parchment and grease the sides of the tins with a little melted butter.
Blitz the peas to a purée in a food processor, adding some of the oil to loosen the mixture.
In a large mixing bowl, mix together the flour and baking powder, add the pea purée, lemon rind and juice, eggs, vanilla paste, honey and vegetable oil and beat well with a hand mixer. Divide the cake mixture equally between the 2 cake tins and cook in the preheated oven for approximately 20 minutes until cooked (you can check to see if the cake is cooked by piercing the cake with a skewer, if it comes out clean then the cake is cooked). Remove the tins from of the oven, allow to cool slightly in the tins and then turn out onto a wire rack to cool completely.
To make the icing, beat the butter in a bowl and beat in the cream cheese, honey, vanilla paste and lemon rind and juice. Spread half the mixture on top of one of the cake rounds and top with the other cake round. Spread the remaining mixture all over the cake, smoothing it around the sides and over the top. Decorate with some mint leaves and edible flowers.