I wanted to bake a delicious but healthy cake for Christmas, then I realised I didn’t have wholemeal flour, no eggs and no raising agents. After about an hour of frustration I heard that voice that reminded me that “if you do not have what you want, do with what you have”. With a renewed state of mind I searched my pantry and my fridge and all I found was frozen Black-eyed Peas (which I previously soaked and partially de-husked) , my long-forgotten cake pan, some dried spices and bell peppers. I thought “let’s make the most out of these healthy babies”. In case you do not know, find out why you should include Black-eyed Peas in your diet here!
Making the cake was pretty simple. Using ingredients like red onions, black, white and fresh Habanero peppers to season, and chopped bell peppers, every thing was ready for my cake pan in a little less than 15 minutes. I sprinkled a tablespoon of Avocado oil and Red Palm oil to “africanized” it a little.
I have realised that baking foods which do not require eggs, butter or alot of oil can be tricky. They turn to be kind of dry in the oven. So for this cake, I used the steaming method. My silicon baking pan was just right for the cake since it fitted very well over my special steaming pot and the hole in the middle permitted me to add water into the pot when necessary.
The black-eyed peas stayed pleasingly soft and hold its cake shape beautifully, just as I imagined it to be. Have it for breakfast, lunch, supper or snack. It’s simply zeelicious!
Black Eyed-Peas Cake
250g Black-eyed Peas, soaked overnight
1 red Bell Pepper
1 yellow Bell Pepper
1 green Bell Pepper
1/4 tsp black Pepper
1/2 tsp white Pepper
2 Garlic cloves
1 Habanero Pepper
1 red Onion
1 vegetable Bouillon
1 Tsp Avocado Oil
1 Tsp Palm Oil
Sea Salt to taste
- Soak peas overnight and partially de-husk in the morning.
- Wash peas to ensure removal of stones and grits.
- Dice bell peppers, onions and garlic into small dices and set aside.
- Grind peas and white, black and Habanero pepper in a blender.
- In a large bowl, combine ground and chopped ingredients with peas paste, then add oils, salt and bouillon.
- Pour mixture in a silicon baking pan and steam in a pot for 30 mins.
- Serve hot and enjoy!
- I always recommend partial de-husking to retain vital nutrients found in the husk of peas.
- Use a silicon baking pan to avoid cake from sticking.