Green Pea Cake with Fresh Peppermint: A Delightfully Different Dessert
Ingredients
- 4 small lemons
- 1 ¾ cup green peas (about 9.5 ounces), defrosted if using frozen peas, drained if needed
- ¼ cup (about .25 ounce or 5 grams) fresh peppermint leaves, moderately packed, rinsed and dried, stems removed
- 5 egg whites
- 1 cup sugar, divided
- 1 tablespoon pure vanilla extract
- ¼ teaspoon mint extract
- ¾ cup melted coconut oil
- 1.5 cup flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- scraped seeds from one medium vanilla bean or 1/2 teaspoon vanilla bean paste
Instructions
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