Carrot and Pea Cake

PREPARE THE CAKE: on a flat surface, mix the dry ingredients with the cold butter until it forms a crumbly mixture

Makes a depression in the center of the mixture and add the water or milk

Mix the ingredients with your fingertips until the batter is even and smooth

Gently knead the batter

Shape into a ball, dust with flour, wrap in plastic film and refrigerate for 1 hour

With a rolling pin, open the batter directly onto the bottom of a 25cm (10 inch) round cake pan (reserve some for the edges)

If desired, finish opening the batter by pressing it with your fingertips

Mount the cake pan, placing the ring

Makes small rolls with the remaining batter and place them around the edge of the cake pan, compressing them all along the edge

Poke the bottom with a fork

Cover the entire surface with parchment paper and fill with kidney beans

Bake in a moderate oven (180°C), preheated

Bake for 15 minutes

Remove the paper with the kidney beans and fill

PREPARE THE FILLING: in a medium saucepan, cook the carrots in enough water to cover until they are tender but still firm

Drain and let cool

In the same boiling water, cook the green peas for 2-3 minutes

Strain and reserve

Peel the carrots, cut into diagonal slices of 0.5 cm (1/8 inch) and reserve

In a skillet, heat the olive oil and fry the onions until they are golden brown

Season with salt and pepper. Reserve

Spoon layers of onion and cheese on top of the baked cake

Arrange the carrots and green peas decoratively on top

Dust with grated cheese

Drizzle a little olive oil over the cake and bake for another 20 minutes in a moderate oven (180°C)

Unmold and serve hot

218 calories per serving