For the cake:

· 275g frozen peas

· 200g butter

· 150g caster sugar

· 200g self-raising flour

· 3 medium eggs

· 1 lemon

For the icing and jam:

· 100g frozen raspberries

· 100g granulated sugar

· 500g icing sugar

· 250g butter


1. Blend all the peas for icing and cake into a puree.

2. Preheat oven to 170C.

3. Beat the butter until pale.

4. Add a quarter of the flour and one egg.

5. Continue until all the eggs are used.

6. Then slowly add the pea purée with any remaining flour.

7. Bake for 35-40 minutes.

For the jam:

1. Heat frozen raspberries and sugar in a pan on a low heat until the sugars dissolved.

2. Bring to a boil until thickened.

For the buttercream:

1. Beat together the icing sugar and remaining butter until it comes to a silky consistency.

2. Cut out two small rings of cake around 10cm diameter.

3. Pipe on the jam and buttercream.

4. Present the cake, with a dusting of icing sugar.

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