Sweet Pea Cake and Sour Cherry French Buttercream

“This cake was truly a blast to make, it is so easy and fun. Did I mention that it was easy to make?
The last of this seasons sour cherry, the creamy French buttercream and the savory notes of the pea shoots, make this a uniquely interesting cake to experiment with.

If you’re weary of adding pea shoots to your baked goods, feel free to sub the 1/2 cup of pea shoots with blanched mint or spearmint ”

— Chef P

What you’ll need :)

For the cake:

• 1/2 cup + 1/3 cup - granulated sugar

• 2 ea - large whole eggs

• 3/4 cups - vegetable oil

• 1/2 cup - spring pea shoots

• 1/2 cup + 2 TBSP - whole milk

• 1 1/4 cup - all purpose flour

• 1/4 TSP - baking soda

• 1/4 TSP - baking powder

• 3/4 TSP - kosher salt
  Pre-heat oven to 350F

  parchment lined 8’ square cake pan used.

For the Buttercream:

• 3 ea - egg yolk

• 1/4 cup - granulated sugar

• 1 TBSP + 1 1/2 TSP - tap water

• 1 stick - softened butter

• 1 TSP - vanilla extract

• 1/2 tsp - kosher salt

• 2 TBSP - sour cherry jam (I used a home made jam, but feel free to use store bought.)

  cook syrup to 239f or 115c

Method:

Sweet pea cake :)

• you’ll need a large bowl, rubber spatula and a balloon whisk. Pre-heat your oven to 350f

• in a high speed blender, add your pea shoots and your vegetable oil and puree until as smooth as it can get - set to the side.

• combine your granulated sugar and eggs to your bowl and whisk until fluffy and pale.
  add your infused oil and mix until oil is fully incorporated to your sugary egg mixture.

• add your milk and mix.

• add your all purpose flour, baking soda, baking powder and salt to your bowl and whisk (this mixture is very forgiving so whisk vigorously for 3-4 min or until flour clumps are no longer visible)

• line your 8 inch square cake pan with parchment paper, making sure to pan spray the pan and the parchment paper.

• pour your cake batter into your pan and bake on the top rack for 30 minutes - rotating halfway through.
  cake tester should come out clean.

• remove from oven and set aside to cool completely.

Sour cherry French buttercream :)
(This is the perfect amount of frosting for this cake - see pic above 2x this recipe if you like a lot of frosting on your cake)

• You’ll need a small pot, a rubber spatula and a stand mixer with a whisk and paddle attachment.

• in your stand mixer’s bowl add your egg yolks and whisk on high speed

• add your sugar and water to a small sauce pot and cook until your syrup reaches 239f

• on low speed stream in your hot syrup to your egg yolks until all syrup is added
  return back to high speed and whisk until ribbon forms, should be doubled in size, pale yellow and completely cool to the touch

• once your ribbon is cooled add your softened butter and whisk until smooth.

• add your salt, vanilla and sour cherry jam and whisk
  optional add a tiny pinch of citric acid to intensify the sour cherry flavor.

• using the paddle attachment cream your buttercream for 2 minutes on medium speed to remove any air bubbles

• decorate your cake once it is completely cool, I used pea shoots, frozen sour cherries and frozen red currents to garnish my cake.
  
  Enjoy and tag me in your pictures online @smallorchids