Lemon Cannellini Bean Cake

Lemon Cannellini Bean Cake

May I present another recipe with a surprise ingredient? Anna Jones’ Lemon Cannellini Bean Cake is a gluten free recipe that cleverly uses beans to make this a protein-packed, dense-yet-light and not-too-sweet cake. In her recipe, she asks that you use a vanilla pod for flavouring. I have switched it up and replaced lemon for vanilla in the cake to freshen up the taste. I chose to serve this with a dollop of vanilla cream to balance the tang of the lemon. If you are looking for a gluten free cake, I can highly recommend this. I have made it several times and to my chagrin, there’s never been a slice left over for breakfast the next day! Have fun with it!

Ingredients

    • 2 x 400g tins of cannellini beans
    • 150ml set honey
    • the zest and juice from one lemon
    • 4 free-range or organic eggs
    • 100g ground almonds
    • 2 teaspoons gluten-free baking powder
    • 100g melted coconut oil
    • a pinch of sea salt

Vanilla Cream

  • 400ml whipping cream
  • 2 tsp vanilla bean paste

 

Directions

  1. Preheat the oven to 180C. Get all your ingredients together and grease and line a 20 cm spring-form cake tin. Drain and rinse the cannellini beans.
  2. In a food processor, blitz the drained/rinsed beans, honey, lemon juice, and grated rind until smooth, then add the eggs one by one, pulsing as you go.
  3. Pour batter into a mixing bowl and gently fold in the ground almonds, baking powder, melted coconut oil and a pinch of salt. The batter may be a little looser than you’d expect from a cake batter, but don’t worry.
  4. Pour the mixture into the prepared tin and bake for 30-40 minutes. The cake is ready when it is lightly golden brown on top, firm to the touch and a skewer comes out clean.
  5. Once the cake has had its time, take it out of the oven, leave it to cool for 10 minutes in the tin, then release the spring-form and cool completely on a rack.
  6. When the cake is cooled and you are ready to serve it, whip the cream and vanilla bean paste until soft peaks form and add a dollop with each slice.

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