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Adapted from Sale & Pepe, May 2007, Serbian issue.


600 g peas
200 ml whipping cream
3 eggs
40 g grated parmesan cheese
juice of half a lemon
20 g sunflower seeds
1 clove garlic
olive oil

Cook peas with crushed (but not pealed) garlic in a boiling water for about 15 minutes. Remove water and garlic, and reserve 2 Tbsp peas for later, and the rest puree with egg yolks, cream and pinch of salt. Add parmesan cheese, and then beat the egg whites with a pinch of salt and carefully fold in to the mass.

Line baking pan with parchment paper and then butter the paper. Fill baking pan with pea puree. Take one larger baking pan and place pan with pea puree inside. Pour 2/3 of boiling water to the larger pan. Bake in preheated oven at 180°C for about 45 minutes.

While the cake is baking, prepare sunflower seeds. Heat the pan with some olive oil, and brown the seeds with salt for a few minutes. Pour lemon juice over and fry a few more minutes.

Note: This is my submission to “My Legume Love Affair” presented by The Well-Seasoned Cook. Visit the roudup of 116 entries here.
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