Blanch the peas for 10 minutes from boiling, then drain and let them season in a pan with butter, salt and pepper.
Let them cool.
Put eggs, milk, oil, flour, salt and baking powder in a bowl and knead.
Also add diced cheese, cold peas and pecorino cheese and mix together.
Pour the mixture into the mold covered with parchment paper and cook for about 40 minutes in a convection oven preheated to 180 ° C.
Laciate lightly warm the plum cake with the peas, then unmold it and serve.
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