Servings: 8 slices
- 2 cups cooked peas
- ½ cup buttermilk
- ½ cup butter room temperature
- 1 tsp vanilla or lemon extract optional
- 1 cup sugar
- 2 eggs
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ cup ground pistachio nuts
- 12 oz. cream cheese
- ¾ cup heavy cream
- ½ cup powdered sugar
- Food color gel, red and green optional for décor
Preheat oven to 350F. Line 2 9-inch cake pans with parchment paper, and make sure to butter the sides of the pan.
In a food blender, add cooked peas and buttermilk.
Blend until smooth.
Beat butter and sugar in a mixing bowl until fluffy. Add in eggs.
Beat until smooth.
Add the pea puree.
Fold in flour, baking powder, and ground pistachios.
Whisk until you have a smooth batter. Divide the batter between prepared cake pans.
Bake the cake sponge for 25-30 minutes or until cooked through. Make sure to rotate the pans halfway during the baking.
Once baked, cool the sponges completely before use. If they are warm, the cheese frosting will melt.
Make the frosting; beat cream cheese, heavy cream, and powdered sugar in a bowl.
Take around 5 tbsp of the mixture and color half of it with red, then the second part with the green food color.
Fill the piping bags with the colored cream cheese frosting and set them aside.
Place one sponge on a serving plate.
Top it with half of cream cheese frosting. Place the second piece of the sponge over the cream cheese.
Take the remaining cream cheese frosting to cover the cake entirely.
Pipe out the colored cream cheese frosting on top of the cake, making small rosettes or whatever you like.
Chill the cake for 1 hour before serving.
Serve and enjoy.
Calories: 670kcal | Carbohydrates: 72g | Protein: 13g | Fat: 38g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 141mg | Sodium: 344mg | Potassium: 367mg | Fiber: 5g | Sugar: 37g | Vitamin A: 1357IU | Vitamin C: 1mg | Calcium: 143mg | Iron: 3mg