Pea cake

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

LOGO SALE&PEPE

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
salt

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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16 Comments

  1. At first when I looked at this gorgeous cake, I assumed it was a dessert. Silly me. It is fascinating as a savory, too.Thank you, Marija, for quite an entry!

  2. wow,that sure looks very appetizing! I too make pea cutlets at home, then top it with some sauces and sprinkle seasonings on it:)loved your presentation!btw, I’m hosting a Game Night party event on my blog too this month (details on my blog) and would love to have you participate!-Mansihttp://funnfud.blogspot.com

  3. Saw this on taste spotting , and knew its something gr8. Never tried peas this way, but i have a felling i’m gonna love it. Definitely a bookmark recipe. Thanks for sharing.

  4. wow, this definitely looks interesting! I’m unfortunately not really a pea person. could you describe the taste?

  5. I can tell this tastes great! Plus it is unique and gorgeous. Wonderful post, thank you!

  6. Marija, this is the kind of recipe I was dreaming of last week when I had a load of peas and didn’t want to make the same old stuff. Too bad, I’m too late, but I know where to look next time.

  7. Yes Elaine, you can use frozen peas. You just don’t let them defrost too much. When you take them out of the freezer, leave them for about 20-30 minutes, and then cook in boiling water.

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