In-Season: Tender Herbs
Some of my favorite kitchen pleasures involve herbs: the magic of chive blossoms soaked in vinegar in the spring, fragrant basil in the thick of tomato season, mint muddled at the bottom of a tall dri...
Herb, Pea and Lime Olive Oil Cake
Serves 10
Vegetables and herbs in cakes add subtle earthy undertones to balance the sweetness. Green peas, dill and tarragon are not the usual picks, but this cake proves they should be. Adding pureed peas to the batter makes for a stunning shade of green and a moist crumb. The pea flavor is mild and—in combination with the herbs, olive oil and lime—incredibly lovely.
Cake
2 cups fresh or frozen peas
¾ cup sugar
3 large eggs
¾ cup extra-virgin olive oil
2 teaspoons vanilla extract
Zest and juice of 2 limes (2 teaspoons zest, ¼ cup juice)
¼ cup minced fresh dill
¼ cup minced fresh tarragon
2 cups all-purpose flour, spooned and leveled
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon sea salt
Buttercream Frosting
½ cup salted butter, room temperature
2 cups powdered sugar, sifted
Zest and juice of 1 lime (1 teaspoon zest, 2 tablespoons juice)
1½ teaspoons vanilla extract
1 tablespoon minced fresh dill
1 tablespoon minced fresh tarragon
Line the bottom of a 9-inch springform pan or regular 9-inch cake pan with parchment paper and spray with cooking spray. Set aside.
Preheat oven to 350°. Add the peas and 3 cups of water to a small saucepan and bring to a boil. Gently boil the peas for 5 minutes. Drain the cooked peas and run under cold water to cool. Purée until smooth and set aside.
With an electric mixer fitted with a whisk attachment, beat the sugar and eggs on high speed until the mixture is foamy and pale yellow, about 2 minutes. Slowly drizzle in the olive oil while whisking on high speed. Scrape down the sides of the bowl, then whisk in the peas, vanilla, zest, juice, dill and tarragon on medium speed until combined. Sift the dry ingredients into the wet ingredients and gently mix together with a rubber spatula until no dry bits remain.
Pour batter into the prepared pan. Tap the pan on the counter to release any air bubbles. Bake 40 to 45 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes before placing on a cooling rack to cool completely.
Meanwhile, beat the butter on high speed with an electric mixer until smooth and fluffy, about 5 minutes. Gradually beat in the powdered sugar until fully incorporated. Add the remaining ingredients and beat on high speed for 3 to 5 minutes. If it is too thick, add 1 teaspoon of water at a time until light and fluffy.
Spread the frosting on the cooled cake and serve. The cake can be stored at room temperature for 2 to 3 days.
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