Thanks to Lorraine Curtis for providing this recipe




150g frozen peas, defrosted
150ml vegetable oil
250g self-raising flour
1 ½ tsp baking powder
150g clear honey
1 tbsp vanilla bean paste
Zest of 1 lemon, juice of ½ plus extra zest to decorate
2 large eggs

For the icing
50g unsalted butter softened
250g light soft cheese
2 tsp clear honey
1 tsp vanilla bean paste




1. Line 2 x 18cm sandwich tins with greaseproof paper and preheat oven to 180c/fan 160c/gas 4.

2. In a food processor, whizz peas to a puree, add 1 tbsp of the oil if it’s too thick. Put the flour and baking powder into a large bowl. Make a well in the centre and add the pea puree, honey, vanilla, lemon zest & juice. Beat the oil and eggs together then quickly mix into the other ingredients, make sure everything is combined.

3. Divide the mixture between the tins and bake for 20 mins, until risen and a skewer inserted comes out clean. Leave to cool for a few minutes then turn out onto a wire rack to cool completely.

4. For the icing, beat the butter in a bowl until creamy, add half the soft cheese, beat well, add the rest of the soft cheese, honey and vanilla, beat until incorporated.

5. Put one sponge onto a serving plate and spread a third of the icing. Put the 2nd sponge on top, then swirl the rest of the icing over the top and sides of the cake. Decorate with lemon zest if you wish.