Green pea coffee cake

Ingredients for 1 servings:

• 200 g almond(s), sweet
• 10 almonds, bitter
• 500 g peas, green unpeeled, grind
• 6 tbsp coffee beans, with grind
• 3 cardamom pods, grind
• 3 grains of allspice, grind
• 150 g sugar, up to 200 g
• 1 bag of baking powder, for 500 g flour
• 1 pinch of salt
• 80 g beet syrup
• 650 g mineral water, carbonated *

Instructions

Working time approx. 40 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 14 hours 10 minutes

gluten-free, vegan

Roast the almonds, sweet and bitter, in a dry frying pan until fragrant, then grind and puree finely until the natural fat runs out. Add to the mixing bowl of a food processor. Grind the green peas, cardamom pods and pigment granules together, mix with the sugar, baking powder and a pinch of salt, add to the food processor and mix well. Slowly add the beetroot syrup and water to the mixing machine and mix well. Pour into a 30 cm loaf pan lined with baking paper, shake until smooth, and bake in a cold oven at around 150°C (convection oven) for around 90 minutes; use a needle test. Ideally, let the cake rest for 12 hours before cutting. Note: If you are using a hand whisk instead of a food processor, you will need a little more water; the batter should be like a thick sponge cake; if you prefer, you will need a little more water as it will rise better. If you are not using the beetroot syrup, you can omit the cardamom and pigment. If you use ground almonds instead of finely pureed, they will have a different effect. The cake will then be very dry and crumbly or fall apart, so it’s recommended to use no more than 5-10% of the dry matter as nuts. You’ll also need 150-200g of lactose-free margarine, otherwise the cake will be too dry. My own recipe