Yellow Split Peas Cake with Ricotta Cheese Frosting

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Ingredients:

1/2 stick butter
1 cup sugar
3 egg yolks
3 egg whites
2 cups yellow split peas, soaked for several hours, drained and finely blended
1 cup cake flour (Tipo 00)
1 teaspoon vanilla extract

Ricotta Cheese Frosting:

250g ricotta cheese
1 cup icing sugar
1 teaspoon vanilla extract
1/2 cup chopped sweetened-roasted peanuts (optional)

Method:

Preheat oven to 180 degrees C.

Grease a 1.2 L baking pan.

In a large bowl, cream the butter and mix-well with sugar and egg yolks.

Stir-in finely blended yellow split peas.

In a separate bowl, beat the egg whites until a stiff peak formed and add to the mixture little by little.

Add the flour and vanilla extract then mix-well all ingredients together with spoon.

Pour into prepared pan.

Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Let cool completely.

To Make Frosting:

Place all frosting ingredients together and mix until smooth.

Prepare in advance, keep in refrigerator and frost the cooled cake later.

Sprinkle the chopped sweetened-roasted peanut over the frosted cake.