So I was reading My Magazine & came across this gem of a recipe. I was intrigued to say the least as the main ingredient is a bean!!! It’s totally grain, gluten, refined sugar and dairy free, it tastes delicious. Give it a go & let us know what you think?
“Cannellini beans are a variety of white beans popular in Central and Southern Italy, particularly in Tuscany. Other names for the bean include white kidney bean and fazolia bean. They are similar to white navy beans or haricots.” – WiseGEEK
- 2 x 400g tins of cannellini beans
- 150ml set honey
- 1 vanilla pod (only use the seeds)
- 4 free-range or organic eggs
- 100g ground almonds
- 2 teaspoons gluten-free baking powder
- 100g melted coconut oil
- pinch of sea salt
- 200g silken tofu
- 2 tablespoons melted coconut oil
- juice and zest of 1 unwaxed lemon
- 2 tablespoons set honey
- 1 teaspoon orange blossom water (I used orange extract)
- Maple syrup (to make candied lemon peel)
- Preheat the oven to 190°C/170°C fan/gas. Get all your ingredients together, and grease and line a 2 cm springform cake tin. Drain the cannellini beans.
- In a food processor blitz the drained beans, honey and vanilla seeds until smooth, then add the eggs one by one, pulsing as you go. Tip the whole lot into a mixing bowl and gently fold in the ground almonds, baking powder, melted coconut oil and a pinch of salt.
- Pour the mixture into the prepared tin and bake for 30-40 minutes. The cake is ready when it is golden brown on top, firm to the touch and a skewer comes out clean.
- For the icing, put all the ingredients into a blender and blend until very smooth and shiny, scraping down the sides from time to time if you need to. This will take about 3-4 minutes. Transfer to a bowl and pop into the fridge to set while the cake is cooking and cooling.
- Once the cake has had its time, take it out of the oven, leave it to cool for 5 minutes in the tin, then cool completely on a rack.
- To make the candied lemon peel, peel the zest off a lemon, drop it into boiling water for a couple of minutes, then transfer to a pan and add a couple of tablespoons of maple syrup. Place over a high heat for a couple of minutes, until the peel becomes translucent. Transfer to a grease proof-lined plate and don’t touch until it’s cool.
- Once the cake is cool, smother it on top with the icing & add the candied lemon peel.
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A mother of two who believes and practices honest parenting, sharing her journey, including raising an autistic child.