Pea Cake with Strawberry Marmalade
Má Pêche, NYC
This unusual cake pairs two of our favorite spring ingredients: peas and strawberries.
- 2 cups strawberries
- 1 1/2 tablespoons sugar
- 3 cups frozen peas
- 2 eggs
- 2/3 cups sugar
- 1/4 cup extra virgin olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup crème fraîche
- 2 tablespoons confectioners’ sugar
- 18 tarragon leaves
- Zest of 1 lemon
To make the strawberry marmalade, combine the strawberries and sugar in a large sauce pot and cook over a low heat until the strawberries have released their juices and the liquid has reduced by half, about 12 minutes. Remove from heat, let cool, and store in the refrigerator until needed.
To make the pea cake, preheat the oven to 350ºF. Fill a stockpot with water and bring the water to a boil. Add the frozen peas and cook until tender, about 5 minutes, then strain. Transfer the peas to a food processor or blender and blend until smooth. Transfer to a bowl that’s sitting in an ice water bath. Let the purée cool, then refrigerate until needed.
Butter and flour a 9-inch cake pan and set aside. In the bowl of a stand mixer fitted with a whisk attachment, combine the eggs and sugar. Whisk on medium speed until white and airy. With the mixer still running, slowly add the olive oil, lemon juice, and vanilla extract. Continue whisking until just combined, then add 1 cup of the pea purée. Add the flour, baking powder, and salt and mix until just incorporated. Pour the batter into the prepared cake pan and bake for about 25 minutes. (A cake tester inserted into the center of the cake should come out clean.) Remove the cake from the pan and let cool on a cooling rack.
Whisk together the crème fraîche and confectioners’ sugar in a bowl. Spread the strawberry marmalade over the top of the cake. Slice the cake into desired portions. Spoon some sweetened crème fraîche on top of each slice, then top with a couple tarragon leaves. Finish with a small pinch of lemon zest.
6 to 10 servings